Begin by seasoning your bone-in, skin-on chicken pieces with garlic, ginger, thyme, salt, and pepper. Let marinate for at least 30 minutes.

In a large pot, heat vegetable oil over medium-high heat. Add marinated chicken pieces and sear for 5-7 minutes on each side until browned. Set aside.

In the same pot, lower the heat and add chopped onions, bell peppers, and carrots. Sauté for about 5-6 minutes until the onions are translucent.

Add chopped tomatoes, thyme, and Scotch bonnet pepper. Cook for 3-4 minutes until tomatoes break down and juices are released.

Return the seared chicken to the pot and pour in chicken stock and soy sauce. Bring to a gentle simmer.

Reduce heat to low and cover pot. Braise for about 1.5 hours until chicken is fork-tender and sauce thickens.

Taste and adjust seasoning. Serve hot over rice or with steamed vegetables.