Rinse and season the chicken with salt, black pepper, smoked paprika, and garlic powder.
Add oil to a large Dutch oven over medium-high heat and once heated, add the season chicken, side by side and cook until one side has become golden. Flip unto their opposite sides and sear again until golden. Remove and set aside in a plate.
Add the onions and garlic, sautéing until fragrant and translucent, about 1-2 minutes.
Add the chopped carrots followed by: the salt, black pepper, parsley, basil, turmeric, and garlic powder, and stir together until combined and veggies are coated.
Add in the chicken stock, bone broth (if using), yellow corn, and scotch bonnet peppers, stirring everything together until combined. Bring everything to a boil.