Marinate the chicken by combining it with browning sauce, Jamaican green seasoning, sea salt, smoked paprika, and Jamaican curry powder. Mix thoroughly, transfer to a ziplock bag, seal and refrigerate for at least 3 hours, preferably overnight.

In a deep skillet, heat 2 tablespoons of olive oil over medium heat. Add brown sugar and caramelize until golden. Carefully add marinated chicken, searing for 3-4 minutes per side until browned. Set chicken aside.

In the same skillet, add another 2 tablespoons of olive oil. When hot, add remaining Jamaican curry powder and sauté for about 1 minute until fragrant.

Add minced garlic, fresh ginger, chopped scotch bonnet pepper, green onions, carrots, and bell pepper. Sauté for 5-7 minutes until aromatic and softened. Stir in ground allspice and additional sea salt.

Pour in coconut milk, chicken stock, and Jamaican pepper sauce. Bring to a boil. Return browned chicken, add cubed potatoes and thyme. Reduce heat, cover, and simmer for 20-25 minutes until chicken is cooked and sauce thickens.

Remove from heat, serve hot. Pairs well with steamed rice or sautéed vegetables. Garnish with chopped green onions.