In a large bowl, combine the cleaned organic chicken with browning sauce, Jamaican Green Seasoning, sea salt, all-purpose blend, smoked paprika, and Jamaican curry powder. Mix thoroughly, ensuring the chicken is well coated. Cover and refrigerate for at least 3 hours or overnight.

Heat 4 tablespoons of extra virgin olive oil in a deep skillet over medium heat. Once hot, sprinkle in the brown sugar, stirring until it begins to dissolve. Carefully add the marinated chicken to the skillet, searing for about 3-4 minutes on each side until golden brown. Remove the chicken and set aside.

In the same skillet, add a little more oil if needed and heat over medium-low. Stir in an additional 2½ tablespoons of Jamaican curry powder, cooking for 2-3 minutes until fragrant.

Add minced garlic, ginger, chopped scotch bonnet peppers, green onions, carrots, and bell pepper to the skillet, sautéing until vegetables start to soften, about 5 minutes. Mix in ground allspice, sea salt, and pepper.

Pour in one can of full-fat coconut milk along with one cup of organic low-sodium chicken stock. Stir well, bring to a gentle boil, and then add the browned chicken, diced potatoes, crushed scallions, and fresh thyme. Reduce heat and simmer for 20-25 minutes until chicken is fully cooked and tender.

Serve hot over Basmati rice or alongside sautéed vegetables. Garnish with chopped green onions or a sprinkle of red pepper flakes for an extra kick.