Place chicken in a large bowl or saucepan, rub with lemon juice ,
Then add salt, garlic, thyme, white pepper and chicken bouillon.
Mix chicken with a spoon or with hands until they are well coated, set aside.
When ready to cook, heat up large saucepan with palm and canola oil, then add chicken, brown both sides for about 4-5 minutes.
Add garlic, chili pepper and smoked paprika, stir for about a minute then add onions and tomatoes, sauté 2-3 minutes until onions is translucent.
Add chicken stock if necessary to prevent any burns
Next add chicken stock or water (about 2 cups or enough to cover chicken. Add chicken bouillon, and squash. Bring to a boil and let it simmer until sauce thickens, it might take about 20 or more depending on the type of chicken used. Throw in okra, continue cooking until desired texture is reached about 5 minutes or more
Adjust for salt, pepper and stew consistency.
Serve warm with Cornmeal mash or rice.