Place split peas, smoked turkey wing and 6 cups of water to a large pot. Bring to a boil and cook for about 30 minutes just until the peas can be crushed between your fingers when pressure is applied but it should not be soft or mushy. If peas are soaked overnight it will cook in less time, about 15 minutes.
Season chicken pieces with garlic, onion, scallion, chicken bouillon powder, dried married man pork and black pepper and mix to coat. This can be done the night before and allowed to marinate in the fridge.
When the peas have finished cooking, strain the liquid and reserve for using.
In a large pot, sauté the seasoned chicken in hot oil over high heat. Cook for about 10 minutes. Add coconut milk and stir to break up the bits on the bottom of the pot. Bring to a boil and let simmer for about 5 minutes then add rice, peas and smoked turkey, bay leaf, thyme and wiri wiri pepper. Add about 2 cup of the liquid that was reserved from the split peas and smoked turkey then bring to a boil.
Lower the heat to simmer and then cover the pot. Check periodically and add addition liquid if needed.
Cook for about 25 minutes, until the rice is tender. Remove from the heat and discard thyme stems and bay leaves before serving.