Pick the leaves from 15 fresh thyme sprigs and add to a large bowl.

Coarsely chop 1 small red onion and thinly slice 3 medium scallions. Add to the bowl.

Trim and thinly slice 1 small habanero or scotch bonnet pepper and add to the bowl.

Add 2 tablespoons Maggi all-purpose seasoning, 2 tablespoons Jamaican curry powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground white pepper, and ½ teaspoon black pepper to the bowl. Stir to combine.

Cut 4 pounds chicken pieces into rough 3-inch pieces and add to the marinade. Toss to combine and let marinate.

Mince 2 garlic cloves. Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium heat. Add garlic and remaining Jamaican curry powder, cook until fragrant.

Transfer chicken to the pot using tongs and reserve the marinade. Cover and cook for 5 minutes.

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

Peel and cut 2 medium white potatoes and 1 medium carrot. Add to the pot with chicken bouillon and allspice berries. Stir until bouillon is dissolved.

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