In a large bowl, combine organic chicken with browning sauce, Jamaican green seasoning, sea salt, all-purpose blend, smoked paprika, and Jamaican curry powder. Mix thoroughly to ensure each piece is well-coated. Cover and let this marinate in the refrigerator for a minimum of 3 hours, preferably overnight.

In a deep skillet, heat extra virgin olive oil over medium-high heat. Once hot, add organic brown sugar, allowing it to slightly dissolve as it caramelizes. Sear the marinated chicken pieces for about 3-4 minutes on each side until they develop a golden-brown crust. Remove the chicken from the skillet and set aside.

In the same skillet, add a splash more olive oil followed by the remaining Jamaican curry powder. Cook on medium heat for around 2-3 minutes until fragrant, stirring constantly to prevent burning.

Add minced garlic, fresh ginger, scotch bonnet peppers, crushed green onions, chopped carrots, and bell peppers to the skillet. Sauté for about 5-7 minutes until the vegetables soften and the mixture is golden.

Pour in the coconut milk and organic chicken stock, followed by ground allspice, sea salt, and Jamaican pepper sauce. Stir well to combine and bring the mixture to a gentle boil. Once boiling, return the browned chicken along with the cubed potatoes and thyme sprigs to the skillet.

Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes. The chicken should become tender while the sauce thickens. Stir occasionally to ensure the flavors meld beautifully.

Once done, remove from heat and let it rest for a few minutes. Garnish with chopped scallions or a sprinkle of red pepper flakes before serving. Pair with rice or sautéed vegetables.