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Place the coconut oil in a medium saucepan and warm it over medium heat. Add the curry powder, adobo and allspice and toast until fragrant, about 1 minute.
Add the Epis, garlic, onion, and scallions, season with salt, and cook, stirring frequently, until the onion is translucent, about 3 minutes.
Add the tomatoes, sweet potato, squash, and coconut milk and bring to a simmer. Taste and adjust the seasoning as necessary.
Insert the cloves into the habanero. Add it and the thyme to the pan, cover it, and reduce the heat to medium-low. Cook until the curry thickens and the sweet potato and squash are just about fork-tender, about 20 minutes.
Stir in the chickpeas and bell pepper and cook until the flavor develops to your liking, 10 to 15 minutes.
Remove the thyme and habanero, discard them, and serve the curry over rice.