Season the chicken thighs generously with salt, black pepper, and 1 tablespoon of the curry powder.

Heat the vegetable oil in a skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until browned, then transfer to the slow cooker.

In the same skillet, briefly sauté the chopped onion, garlic, and ginger until fragrant (about 2 minutes), scraping up any browned bits from the pan.

Transfer the onion mixture to the slow cooker along with the potatoes and carrots.

In a small bowl, whisk together the coconut milk, chicken broth, remaining 2 tablespoons of curry powder, and thyme.

Pour the liquid mixture over the ingredients in the slow cooker and stir gently to combine.

Place the whole Scotch bonnet pepper on top of the mixture. Do not cut or burst the pepper unless you want very intense heat.

Cover and cook on High for 3-4 hours or on Low for 6-8 hours, until the chicken and vegetables are tender.

Carefully remove and discard the Scotch bonnet pepper before serving.

Serve hot over steamed white rice.