Put the chicken in a large bowl. Add the spices, spring onion, thyme, garlic, ½ tsp cracked black pepper and the soy sauce and marinate for at least 1 hour and up to 8 hours (overnight).
Heat the oil in a frying pan over a moderate heat, add the onion, honey and pepper, and cook for 10 minutes or until the onion is soft
Add the chicken along with all the marinade ingredients. Cook over a high heat stirring constantly until the chicken begins to brown
Add the tomatoes and cook for 2 minutes, then stir in the flour and cook for another 2 minutes until the flour is fully combined. Add the Scotch bonnet (or hot sauce to taste)
Pour in the chicken stock, cover and cook for 35-45 minutes until the chicken is tender and cooked through. Remove the whole Scotch bonnet, if using, before serving and adjust the seasoning and hot sauce to taste if needed.