In a large bowl, combine your cleaned organic chicken with browning sauce, Jamaican green seasoning, sea salt, and curry powder. Mix thoroughly to coat the chicken evenly and refrigerate for at least 3 hours or overnight.

Heat extra virgin olive oil in a large skillet over medium heat. Add organic brown sugar and stir until dissolved. Sear marinated chicken pieces for about 3-4 minutes on each side, then remove from skillet.

In the same skillet, add a splash more oil and sprinkle in the additional Jamaican curry powder. Stir continuously for about 2-3 minutes until fragrant, avoiding burning.

Add minced garlic, ginger, chopped scotch bonnet peppers, and green onions to the skillet. Sauté for approximately 2 minutes. Stir in chopped carrots, bell pepper, ground allspice, sea salt, and black pepper. Add coconut milk and chicken stock.

Bring the sauce to a gentle boil, then return the browned chicken along with cubed russet potatoes and fresh thyme. Cover and simmer for 20-25 minutes until chicken is tender.

Remove from heat, adjust seasoning if necessary, and garnish with chopped scallions. Serve hot with rice or sautéed vegetables.