In a zip bag, combine bone-in chicken thighs with chicken bouillon, chopped scallions, diced habanero peppers, minced garlic, fresh thyme leaves, freshly grated ginger, smoked paprika, and black pepper. Massage the bag gently to coat the chicken. Refrigerate for at least 2 hours, preferably overnight.

Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Remove the marinated chicken from the fridge, allowing excess marinade to drip off. Carefully add the chicken pieces to the hot oil, browning them on all sides for about 5-7 minutes. Once beautifully browned, remove the chicken and set aside on a plate.

In the same pot, add chopped onion, sliced carrots, and chopped bell pepper. Sauté over medium heat for about 5 minutes, until softened and the onion becomes translucent.

Return the browned chicken to the pot, nestling it among the sautéed vegetables. Add ketchup, brown sugar, browning seasoning, and bay leaves. Pour in enough water to just cover the chicken and stir to combine. Bring to a light simmer, cover, and cook on low heat for 20 minutes.

After 20 minutes, uncover and stir the stew. Allow it to simmer uncovered for an additional 10 minutes. For a thicker gravy, consider using a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water.

Taste and adjust the flavor with salt and freshly ground black pepper. If desired, add more habanero or hot sauce.

Ladle the stew into bowls, garnish with fresh herbs if desired, and serve with warm rice or sides of your choice.