Season the chicken with salt, black pepper, paprika, curry powder, thyme, and chopped onion in a large bowl. Marinate for at least 30 minutes, preferably refrigerate for 2 hours.

Heat vegetable oil in a skillet over medium-high heat. Sear marinated chicken on both sides until golden brown, about 4-5 minutes per side. Remove chicken and set aside.

Blend Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers until smooth. Set aside.

In the same skillet, add tomato paste and fry for 2 minutes until fragrant. Pour in the blended mixture and reduce heat, cooking for 10 minutes.

Add garlic powder, ginger powder, and the bouillon cube, stirring to combine. Taste and adjust salt if necessary.

Return seared chicken to skillet, cover, and simmer on low for 25-30 minutes, basting occasionally.

Once chicken is cooked, remove from heat and garnish with parsley or cilantro.