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. Add to the marinade and toss to combine. Cover 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. Add the minced garlic and remaining 1 teaspoon Jamaican curry powder, cook until fragrant.

Using tongs, transfer the chicken into the pan and reserve the marinade. Cover and cook for 5 minutes.

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

Meanwhile, peel and cut the potatoes and carrots. Add them along with the chicken bouillon and allspice to the pot.

Cover and boil until the potatoes are fork tender and the sauce thickens, about 8 to 10 minutes. Serve with roti or steamed rice.