Trim chicken of excess fat and pat dry with a cloth or paper napkin.
Rub with salt and freshly ground pepper, jerk seasoning, garlic, and onion powder. Set aside while you make the marinade.
In a food processor or blender, combine the following: thyme, green onions, garlic, ginger, habanero pepper. Pulse for about 30 seconds until blended.
Soak the chicken with a mixture of soy sauce, brown sugar, allspice, cinnamon, nutmeg, chicken bouillon, and water or pineapple juice, and then add the blended herbs and seasonings to complete the jerk marinade. Note: You can combine and blend all the ingredients all at once, especially when making the Jerk Marinade ahead of time. No need to separate the soy sauce mixture.
Drench the chicken with jerk marinade, place in a zip lock bag and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it is extremely spicy hot. If possible, use gloves.
When ready to grill, remove chicken from the jerk marinade and place on medium to high lightly oiled grill. Reserve the remaining marinade.
Cook chicken on the prepared grill for 12- 20minutes, until juices run clear with an internal temperature of 165 degrees F, turning often to optimize cooking and browning. You may also broil or roast the chicken in a hot oven (425 degrees F).
In a small saucepan, simmer the remaining marinade and the one from the chicken for about 7 minutes. Serve with the chicken or mix it before serving with the plantains.