In a large bowl, combine the chicken pieces with salt, black pepper, paprika, curry powder, dried thyme, and chopped onion. Cover and let marinate for at least 30 minutes.

Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken and sear for about 5-7 minutes until golden brown. Remove and set aside.

In a blender, combine Roma tomatoes, red bell pepper, and scotch bonnet pepper. Blend into a smooth puree and set aside.

In the same skillet, add tomato paste and sauté for about 2 minutes. Pour in the blended mixture and simmer uncovered for about 10 minutes.

Add garlic powder, ginger powder, and bouillon cube. Stir and return the browned chicken to the skillet. Cover and cook on low for 25-30 minutes.

Once chicken is tender, garnish with chopped parsley or cilantro and serve.