Preheat the oven to 375℉ (190℃).
Pat the deboned chicken dry inside and out with paper towels. Season it with salt.
Mix the thyme, salt, onion powder, garlic powder, smoked paprika, white pepper, cayenne, and bouillon powder (or more salt) in a small bowl. Mix with a tablespoon or two of oil.
Generously brush the spice mixture in the inner cavities of the chicken.
Stuff the chicken with jollof rice, but go easy with the rice. However, you want to stuff the legs well.
You can either sew the chicken or wrap it. I used two turkey trussing needles to keep the skin in place. I've stuffed it without trussing, and it works okay.
Tie the chicken so it stays intact. Start at one end, tucking in any loose ends underneath the chicken. Position your first knot to keep these loose ends tucked. Tying the knots on the underside roughly an inch apart is much easier.
After tying the knots, stretch the string down the length of the chicken and hold it in place with your thumb. Loop the string around the chicken. Lift the piece you're holding under your thumb and tie another knot. The underside of the chicken will look like a chain of knots.
Generously season the outside of the chicken with more of the spice mixture. Place the chicken in a roasting pan and bake in a preheated 375℉ (190℃) oven for about 50 minutes, then uncover and cook an additional 15-30 minutes.
Remove from the oven and let it rest for 30 minutes. While it rests, make the gravy.