Clean the Chicken: Rub the chicken pieces with lime or lemon and rinse thoroughly with water. Drain and pat dry.
Marinate: In a large bowl, mix the chicken with vinegar, garlic, epis, thyme, salt, and pepper. Let it marinate for at least 1 hour, or preferably overnight in the refrigerator.
Brown the Chicken: Heat oil in a large pot over medium heat. Add the chicken pieces and brown on all sides, about 10 minutes.
Sauté Vegetables: Add the onion, bell pepper, and green onions to the pot. Cook until the vegetables are softened, about 5 minutes.
Add Tomato Paste: Stir in the tomato paste and cook for another 2 minutes to blend the flavors.
Simmer: Add water or chicken broth, bay leaf, parsley, and Scotch bonnet pepper if using. Bring to a boil, then reduce heat to low. Cover and let it simmer for 30-40 minutes until the chicken is tender and the sauce has thickened.
Serve: Remove the bay leaf and Scotch bonnet pepper. Serve the stew chicken over white rice, rice and beans, or with fried plantains.