Pick the leaves from the fresh thyme sprigs and add to the bowl. Coarsely chop the red onion and separate the pieces. Thinly slice the scallions. Trim and slice the habanero or scotch bonnet pepper.

Add the Maggi seasoning, 2 tablespoons of the Jamaican curry powder, garlic powder, onion powder, ground white pepper, and black pepper to the bowl and stir to combine.

Cut the chicken into rough 3-inch pieces and add to the marinade, tossing to combine. Cover and let marinate for at least 1 hour or up to overnight.

Mince the garlic and heat the vegetable oil in a large pot or Dutch oven. Add the minced garlic and remaining curry powder, cooking until fragrant.

Transfer the chicken into the pot and cook for 5 minutes, stirring to keep it from sticking.

Add the water to the reserved marinade and pour into the pot. Cover and boil, stirring occasionally, until chicken is cooked through and tender.

Peel and dice the potatoes and carrot while the chicken cooks.

Add the potatoes, carrots, bouillon, and allspice to the pot, stirring to dissolve the bouillon. Taste and season with salt.

Cover and boil until the potatoes are fork tender and the sauce thickens.

Serve with roti or steamed rice.