In a large bowl, combine the cleaned organic chicken with browning, Jamaican green seasoning, sea salt, all-purpose blend, smoked paprika, and Jamaican curry powder. Mix thoroughly to ensure each piece is well-coated. Cover the bowl with plastic wrap and place it in the refrigerator for at least 3 hours, preferably overnight.

Heat 4 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once the oil is shimmering, dissolve 2 tablespoons of brown sugar in the pan, stirring until lightly caramelized. Add the marinated chicken, searing each piece for about 3 to 4 minutes on each side until golden brown. Transfer the browned chicken onto a plate and set aside.

In the same skillet, add a bit more olive oil if needed and lower the heat to medium. Stir in the Jamaican curry powder, allowing it to cook for 2-3 minutes while stirring continuously, creating a fragrant base for your Jamaican Curry Chicken.

Add minced garlic, fresh ginger, chopped scotch bonnet and bell peppers, green onions, carrots, and cubed potatoes to the skillet. Sauté all the ingredients for about 5 minutes until they soften. Then stir in ground allspice, adjusting the seasoning with sea salt and black pepper, and pour in the coconut milk and chicken stock to create a luscious sauce.

Return the browned chicken to the skillet, ensuring it's nestled in the sauce. Add fresh thyme sprigs, then bring the mixture to a boil over medium-high heat. Reduce to a simmer, cooking uncovered for about 20-25 minutes until the chicken is tender and the sauce thickens.

Once the Jamaican Curry Chicken is ready, serve it hot, garnished with chopped scallions or a sprinkle of red pepper flakes. Pair it with fluffy white rice, brown rice, or quinoa to soak up the delicious sauce.