Debone the turkey thighs and cut the meat into sizeable pieces.

Reserve the bones and skin for making stock.

Gather all spices and chop the vegetables.

Combine turkey pieces with garlic powder, onion powder, paprika, chili pepper, chicken seasoning cubes, and salt in a mixing bowl. Let marinate for 15 minutes.

To prepare the stock, in a pot, combine reserved turkey bones and skin, chopped onion, sliced carrot, garlic cloves, ginger, a chicken seasoning cube, and 3 cups of water. Boil for 15 minutes.

In a blender, blend diced onions, red bell peppers, tomatoes, and chopped habanero until achieve a rough, chunky mix.

Strain the turkey stock to remove solids.

In a separate pot, combine rinsed rice, 1 cup of turkey stock, 1 cup of water, and a pinch of salt. Cook according to package instructions.

In a skillet, heat oil over medium heat, add the marinated turkey pieces, and fry until golden brown and cooked through, about 10-12 minutes.

In the same skillet, add diced onions and minced garlic, and sauté until fragrant and translucent, about 3-4 minutes.

Add the blended vegetable mix and cook for an additional 8-10 minutes.

Combine fried turkey pieces with sautéed vegetables and simmer for 2 minutes.

Fold in the cooked rice and stir gently to combine all ingredients.