Wash the chicken thighs under cold water, pat dry, rub with salt and black pepper, and set aside.

Heat olive oil in a large pot over medium heat. Brown the chicken thighs for about 5 minutes on each side until golden brown, then set them aside.

Add half of the chopped onion to the pot and sauté for 3-4 minutes until translucent.

Blend the tomatoes, red bell pepper, habanero pepper, and remaining onion until smooth.

Pour blended sauce back into the pot, bring to a boil, and simmer for 5 minutes. Add the browned chicken, chicken stock, bouillon, thyme, curry powder, and black pepper.

Reduce heat to low, cover, and simmer for 20 minutes, ensuring the chicken is tender and the sauce is rich.

Taste the stew, adjust the seasoning, and add more stock or water if the sauce is too thick before serving.