Generously season the chicken thighs with salt and black pepper, allowing them to sit at room temperature for about 10 minutes.

In a large skillet, heat olive oil over medium-high heat. Add chicken thighs, cooking for about 10 minutes on each side until browned.

Chop half of the onion and blend it with tomatoes, red bell pepper, and habanero until smooth.

Remove the chicken and sauté the remaining chopped onion in the skillet for about 3-5 minutes until translucent.

Pour the blended vegetable mixture into the skillet and boil for about 5 minutes, stirring frequently.

Return chicken to the skillet, add chicken stock, bouillon powder, thyme, curry powder, and black pepper. Stir and simmer for about 20 minutes.

Taste and adjust seasoning with salt if necessary. Serve hot with rice or low-carb options.