Place chicken drumsticks in a large Dutch oven over medium heat with diced onion, ginger, crushed bouillon cubes, diced garlic, curry powder, herbes de Provence, black pepper, and cayenne pepper.

Mix well and cook until chicken starts sticking to the bottom (about 5 minutes).

Pour in water, mix, cover, and simmer gently for 15 minutes. Remove from heat.

Transfer chicken to a baking dish using a slotted spoon.

Strain cooking liquid through a fine-mesh sieve; reserve 1 1/2 cups of the liquid and discard solids.

Preheat oven to 400 degrees F (200 degrees C).

Bake chicken until no longer pink in the middle and juices run clear (about 30 minutes). Ensure an instant-read thermometer reads 165 degrees F (74 degrees C) when inserted into the thickest part.

Heat vegetable oil in a large pot over medium-low heat and cook diced onion until soft and translucent (about 5 minutes).

Add tomato sauce and cook until slightly thickened and infused into the oil (5-7 minutes).

Stir in reserved chicken broth, coconut milk, herbes de Provence, salt, and pepper.

Bring to a simmer, add rice, and cook, stirring often, until rice is almost tender (15-20 minutes).

Add frozen vegetables and continue cooking until rice is tender and creamy (about 5 minutes).

Heat canola oil in a nonstick pan over medium heat.

Fry plantain slices on both sides until golden and crispy (about 2-3 minutes per side).

Drain on paper towels.

Garnish jollof rice with fried plantains and serve with baked chicken.