In a large bowl, combine the cleaned and rinsed chicken with browning, Jamaican Green Seasoning, sea salt, On Everything All-Purpose Blend, smoked paprika, and Jamaican curry powder. Mix thoroughly until every piece is well-coated. Seal the mixture in a ziplock bag and refrigerate it for at least 3 hours, allowing the flavors to meld (overnight is best for deep flavor).

Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15-20 minutes.

In a deep skillet or pot, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add the brown sugar, allowing it to semi-dissolve and caramelize slightly. Carefully add the marinated chicken and sear each piece for about 3-4 minutes on each side until they develop a beautiful brown color. Once browned, transfer the chicken to a plate and set aside.

Using the same skillet, add another 2 tablespoons of olive oil over medium heat. Once warmed, sprinkle in the Jamaican curry powder and toast it for 2-3 minutes, stirring continuously until the spices become fragrant.

Add the minced garlic, ginger, scotch bonnet peppers, green onions, chopped carrots, and bell pepper to the skillet. Sauté for about 4-5 minutes until tender but still vibrant.

Sprinkle in the ground allspice, sea salt, and black pepper. Stir everything together for a minute to ensure even coating.

Pour in the coconut milk, chicken stock, and Jamaican pepper sauce, stirring to combine all ingredients well. Bring the mixture to a gentle boil.

Add the seared chicken back into the pot along with the cubed potatoes, crushed green onions, and fresh thyme sprigs. Stir gently.

Reduce the heat to low and cover the pot. Let the curry simmer for 20-25 minutes, stirring occasionally until the sauce thickens and the chicken is tender.

Once thickened, serve your fragrant curry alongside your favorite side, garnished with chopped scallions or a sprinkle of red pepper flakes.