Soak the chicken neck pieces briefly in water and vinegar. Rinse, remove any white residue, and pat dry.

Season the chicken with the geera, curry powder, chopped garlic, thyme, onion, chadon beni, pimento pepper, salt, and black pepper. Mix well, cover, and marinate for at least 1 hour or preferably overnight.

Heat the oil in a heavy pot over medium heat. Add the 2 whole garlic cloves and cook until dark brown. Remove the garlic cloves from the oil and discard.

Add the seasoned chicken neck and chopped hot pepper to the flavored oil. Stir well and fry for 5 to 7 minutes, stirring occasionally.

Add a small amount of water, cover the pot, and cook for about 30 minutes. Check periodically, stirring and adding a little more water whenever the pot gets too dry or the chicken starts to stick. Keep covered between checks and continue cooking until the chicken neck is tender.

Once tender, uncover the pot and allow any remaining liquid to cook off, stirring as needed. The chicken should be dry and coated in the geera and curry seasoning rather than left with gravy.

Taste and adjust the salt and black pepper if needed. Add pepper sauce to taste and serve hot.