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

Add Maggi all-purpose seasoning, Jamaican curry powder, garlic powder, onion powder, ground white pepper, and black pepper to the bowl. Stir to combine.

Cut the chicken into rough 3-inch pieces. Add to the bowl and toss to combine, massaging the seasonings into the chicken. Let marinate in the refrigerator for at least 1 hour or overnight.

Mince the garlic. Heat vegetable oil in a pot over medium heat until shimmering. Add garlic and the remaining Jamaican curry powder, cooking until fragrant.

Transfer the chicken into the pan and reserve the marinade. Cover and cook for 5 minutes. Uncover and stir the chicken.

Add water to the reserved marinade and stir to combine. Pour into the pot. Cover and boil until chicken is cooked through, 30 to 35 minutes.

Peel and cut the potatoes and carrot. Add to the pot along with bouillon and allspice. Stir until dissolved and boil until potatoes are tender, 8 to 10 minutes.