In a large bowl, combine the chicken pieces with cumin, paprika, thyme, oregano, salt, and pepper. Let it marinate for at least 30 minutes.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the onions, garlic, and bell pepper, and sauté until softened.
Add the marinated chicken pieces to the pot and brown on all sides.
Stir in the chopped tomatoes and chicken broth. Bring to a simmer, then cover and cook for about 30-40 minutes or until the chicken is cooked through and tender.
Taste and adjust seasoning if needed. Serve the Belizean stew chicken over rice and beans, coconut rice, or your choice of side dish. Garnish with chopped cilantro and enjoy!
