Begin by rinsing your chicken thighs under cold water, then pat them dry with paper towels. Season generously with salt and black pepper, and marinate for 15 minutes.

Heat a large skillet over medium-high heat and add olive oil. Once shimmering, add chicken thighs and cook for 6-7 minutes on each side until golden brown. Set aside.

Chop one medium onion. In a blender, combine onion, fresh tomatoes, red bell pepper, and habanero pepper. Blend until smooth.

In the same skillet, lower heat and sauté the chopped onions for 3-5 minutes until translucent.

Pour the blended vegetable mixture into the skillet with onions and stir. Simmer for 5 minutes.

Return chicken thighs to the skillet, pour in chicken stock, and add bouillon powder, thyme, black pepper, curry powder, and salt. Stir gently.

Cover the skillet and reduce heat to low. Simmer for 20 minutes until chicken is tender.

Taste and adjust seasoning if necessary. Let sit for a few minutes before serving.