In a large bowl, combine the cleaned skinless chicken pieces with browning, Jamaican green seasoning, sea salt, smoked paprika, and Jamaican curry powder. Mix thoroughly and refrigerate for at least 3 hours, ideally overnight.

Heat 4 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 2 tablespoons of organic brown sugar and stir until dissolved. Carefully add the marinated chicken pieces and sear for about 3-4 minutes on each side until golden brown.

In the same skillet, add a splash of olive oil if needed. Add the remaining Jamaican curry powder and cook for about 1-2 minutes until dark brown and fragrant.

Add minced garlic, fresh ginger, chopped green onions, carrots, and bell pepper to the skillet. Sauté for about 3-4 minutes until vegetables are tender. Stir in ground allspice, sea salt, and black pepper, followed by coconut milk and chicken stock.

Return the chicken to the skillet, along with cubed potatoes and thyme sprigs. Cook for 20-25 minutes, stirring occasionally, until chicken is cooked through and the sauce has thickened.

Once tender, remove from heat and garnish with chopped scallions. Serve with rice or side dishes.