In a large zip bag, combine the bone-in chicken thighs or drumsticks with chicken bouillon, minced habanero, garlic, thyme, ginger, and black pepper. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.

In a large Dutch oven, heat oil over medium heat. Add marinated chicken pieces and sear for about 5-7 minutes on each side until golden brown. Remove chicken and set aside.

In the same pot, add the chopped onion, sliced carrots, and bell pepper. Sauté for about 5 minutes until softened.

Return browned chicken to the pot and stir in ketchup, brown sugar, browning seasoning, bay leaves, and enough water to cover chicken. Mix well.

Cover and simmer on low for 20 minutes. Remove lid and continue to simmer for 10 minutes, adjusting seasonings as necessary.

Once fragrant and gravy thickened, remove bay leaves and serve on its own or over a fluffy bed of rice.