In a large mixing bowl, combine the cleaned organic chicken with browning sauce, Jamaican green seasoning, sea salt, all-purpose blend, smoked paprika, and curry powder. Seal the mixture in a plastic bag or cover the bowl, then refrigerate for at least 3 hours or overnight.

In a large skillet, heat 4 tablespoons of extra virgin olive oil over medium-high heat. Add 2 tablespoons of brown sugar and swirl until it dissolves. Sear the marinated chicken for about 3-4 minutes on each side until golden brown. Transfer to a plate and set aside.

Lower the heat to medium and add an extra tablespoon of olive oil if needed. Stir in the remaining Jamaican curry powder and cook for 2-3 minutes until fragrant.

Add minced garlic, fresh ginger, whole scotch bonnet peppers, chopped green onions, diced carrots, and bell pepper to the skillet. Sauté for 5-7 minutes until vegetables are tender.

Pour in the can of coconut milk and organic chicken stock, stirring to combine. Increase the heat and bring to a gentle boil. Return the browned chicken to the skillet along with cubed russet potatoes and thyme. Cover, reduce heat to low, and simmer for 20-25 minutes until chicken is cooked through.

Once the chicken is tender and the sauce is creamy, remove from heat. Garnish with chopped green onions and serve hot alongside rice, sautéed vegetables, or fried plantains.