Put oyster sauce, and soy sauce on to chicken pieces. Cover and marinate for one hour to overnight.
Heat 2 tbsp oil in a dutch pot or frying pan. Sautee onion until, lightly brown, add fennel seeds, and garlic, ginger, pimento, and whole scotch bonnet. Remove from pan and set aside.
Add the remaining oil to pan, lightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces.
Drain off excess oil and pour ½ bottle of beer to deglaze pan. Add the seared chicken to the pan. Pour the cooked seasonings and any remaining marinade over the chicken and add the carrots. Stir and cook over medium heat for 12-15 minutes.
Mix starch with 3 tbsp water. Add to stew, stirring constantly until sauce is thickened slightly. Turn heat off and garnish with fresh thyme and serve hot with a side of steamed rice.