Start by washing and patting dry the chicken thighs to ensure they are clean and ready for seasoning. Sprinkle salt and black pepper generously over both sides of each thigh, ensuring even coverage. Let the chicken sit for about 10 minutes to absorb the flavors while you gather your other ingredients.

In a large skillet, heat 2-3 tablespoons of olive oil over medium-high heat until it's shimmering but not smoking. Carefully add the seasoned chicken thighs and brown them for approximately 10 minutes on each side until they turn a delightful golden color. Once browned, remove the chicken from the skillet and set it aside on a plate.

In the same skillet, add the chopped half onion to the remaining oil and sauté for about 3-4 minutes. Cook until the onion becomes translucent and soft, stirring occasionally to prevent sticking.

While the onion cooks, blend the tomatoes, red bell pepper, habanero, and the other half of the onion until you achieve a smooth consistency. This mixture will serve as the flavorful sauce base for the stew.

Pour the blended mixture into the skillet with the sautéed onion and let it come to a boil over medium heat. Allow it to bubble for about 5 minutes, stirring occasionally to prevent sticking.

Return the browned chicken thighs to the pan with the sauce. Pour in the chicken stock, and sprinkle bouillon powder, thyme, black pepper, curry powder, and salt over the mixture. Stir gently to combine.

Cover the skillet and reduce the heat to low, allowing the stew to simmer for about 20 minutes. Stir occasionally to ensure even cooking and checking for doneness.

After 20 minutes, taste the stew and adjust the seasoning with more salt or spices if needed. Once the chicken is cooked through and the sauce is thickened, remove it from heat.