In a large bowl, season the chicken thighs with salt, black pepper, and 1 tablespoon of the curry powder, rubbing the spices thoroughly into the meat.

Heat the vegetable oil in a skillet over medium heat and add the remaining 2 tablespoons of curry powder, stirring constantly for about 1 minute until fragrant to 'bloom' the spices.

Add the chopped onion, minced garlic, and grated ginger to the skillet, sautéing for another 2-3 minutes until the onions soften.

Transfer the spiced aromatic mixture into the bottom of a 6-quart slow cooker.

Place the seasoned chicken thighs, cubed potatoes, and sliced carrots into the slow cooker on top of the aromatics.

Pour in the chicken broth and coconut milk, then gently stir to combine the ingredients.

Lay the fresh thyme sprigs and the whole Scotch bonnet pepper on top of the liquid; do not slice the pepper if you want flavor without intense heat.

Cover and cook on High for 3-4 hours or on Low for 6-7 hours, until the chicken is tender and cooked through.

Before serving, carefully remove and discard the thyme stems and the whole Scotch bonnet pepper to prevent the dish from becoming too spicy.

Serve hot over steamed white rice or rice and peas for a complete meal.