Pick the leaves from 15 fresh thyme sprigs. Coarsely chop 1 small red onion and separate the pieces. Thinly slice 3 medium scallions. Trim and thinly slice 1 small habanero or scotch bonnet pepper.

Add 2 tablespoons Maggi all-purpose seasoning, 2 tablespoons of the Jamaican curry powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground white pepper, and ½ teaspoon black pepper. Stir to combine.

Cut 4 pounds bone-in chicken pieces into rough 3-inch pieces and add to the marinade. Toss to combine and let marinate in the refrigerator for at least 1 hour or up to overnight.

Mince 2 garlic cloves. Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium heat until shimmering. Add the garlic and remaining 1 teaspoon Jamaican curry powder and cook, stirring constantly, until fragrant.

Transfer the chicken into the pan and reserve the marinade left in the bowl. Cover and cook for 5 minutes.

Add 2 cups water to the reserved marinade and stir to combine. Pour the liquid into the pot. Cover and boil, stirring occasionally, until the chicken is cooked through and tender, about 30 to 35 minutes.

Add the potatoes, carrots, 1 chicken bouillon cube, and 6 allspice berries to the pot. Stir until the bouillon is dissolved. Taste the sauce and season with salt as needed. Cover and boil until the potatoes are fork tender and the sauce is thickened, about 8 to 10 minutes.

Serve with roti or steamed rice.