Marinate the Chicken: In a bowl, combine chicken with browning sauce, Jamaican green seasoning, sea salt, all-purpose blend, smoked paprika, and curry powder. Seal in a ziplock and refrigerate for 3 hours or overnight. Bring to room temperature before cooking.

Brown the Chicken: Heat olive oil in a deep skillet over medium-high heat. Add brown sugar until dissolved, then sear the marinated chicken for 3-4 minutes on each side until browned. Set aside.

Burn the Curry Powder: In the same skillet, heat more oil, then add Jamaican curry powder. Stir for 2-3 minutes until dark and fragrant.

Create the Sauce: Sauté garlic, ginger, scotch bonnet, green onions, carrots, and bell pepper in the skillet until fragrant. Stir in allspice, sea salt, and black pepper. Pour in coconut milk and chicken stock, and bring to a boil.

Combine Ingredients: Add browned chicken, cubed potatoes, and thyme to the skillet. Reduce heat, simmer for 20-25 minutes until the sauce thickens.

Serve: Garnish with additional green onions or red pepper flakes. Pair with rice or preferred side dishes.