In a large bowl, mix the cleaned chicken with browning sauce, Jamaican green seasoning, sea salt, all-purpose blend, smoked paprika, and Jamaican curry powder. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or preferably overnight.

Heat 4 tablespoons of extra virgin olive oil in a deep skillet over medium heat. Add 2 tablespoons of organic brown sugar, stirring until it dissolves. Sear the marinated chicken pieces for 3-4 minutes on both sides until browned. Remove from skillet and set aside.

In the same skillet, add 2 tablespoons of olive oil and sprinkle in the Jamaican curry powder, stirring frequently for 2-3 minutes until the spices become fragrant.

Add minced garlic, ginger, chopped Scotch bonnet peppers, green onions, carrots, and bell pepper to the skillet. Sauté for about 5 minutes, or until the vegetables are tender.

Pour in the full-fat coconut milk and organic chicken stock, stirring thoroughly. Add 1 tablespoon of Jamaican pepper sauce. Bring to a boil over medium-high heat.

Return the browned chicken to the skillet with cubed potatoes, crushed scallion, and fresh thyme. Reduce heat to low and simmer for 20-25 minutes, stirring occasionally.

Remove from heat once the chicken is cooked through and the sauce has reached a desired consistency. Serve over Basmati rice or alongside sautéed vegetables.