Begin by placing your bone-in chicken pieces in a large bowl. Sprinkle salt, black pepper, paprika, curry powder, thyme, and diced onion over the chicken. Massage the spices into the meat, ensuring every piece is well-coated. Cover the bowl and let it marinate for at least 30 minutes at room temperature.

In a large skillet, heat 2 to 3 tablespoons of vegetable oil over medium-high heat. Once the oil is shimmering, add the marinated chicken pieces skin-side down. Sear for about 5-6 minutes until golden brown and crispy. Carefully turn the pieces and brown the other side for another 5 minutes before removing the chicken from the skillet and setting it aside.

While the chicken cools, prepare the sauce. In a blender, combine the Roma tomatoes, red bell pepper, and any remaining onion from the marinade. Blend until smooth.

In the same skillet, using the remaining oil, add 1 tablespoon of tomato paste. Fry for about 2 minutes, stirring continuously to develop flavor. Then, pour in the blended tomato mixture and bring it to a simmer. Cook uncovered for about 10 minutes, stirring occasionally.

Once the sauce has thickened, sprinkle in the garlic powder, ginger powder, and a bouillon cube. Stir well to combine all the flavors, adjusting seasoning as needed.

Return the browned chicken pieces to the skillet, nestling them into the sauce. Cover and let everything simmer together for about 25-30 minutes over low heat. Baste the chicken occasionally with the sauce.

After the chicken has cooked through and is tender, remove the skillet from heat. Sprinkle fresh parsley or cilantro on top. Serve with rice, sweet fried plantains, or boiled yams.