In a large, deep pan with a lid, drizzle the oil over medium heat. Add the chicken and cook, stirring occasionally, until browned on all sides.
Stir in the onions, garlic, curry powder, thyme, salt, pepper, and the whole scotch bonnet pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally, for 15 minutes.
Rinse and drain the potatoes to remove any excess starch and stir into the chicken mixture. Pour in the 1 cup boiling water, cover, and cook over low heat, stirring occasionally, until the potatoes are tender, 20-30 minutes. Add a little more water if there isn't enough. Remove and discard the scotch bonnet before serving.