In a large mixing bowl, combine the cleaned organic chicken with browning sauce, Jamaican green seasoning, sea salt, smoked paprika, and curry powder. Ensure each piece is thoroughly coated. Seal the mixture in a ziplock bag and refrigerate for at least 3 hours, or ideally overnight.

Heat 4 tablespoons of extra virgin olive oil in a deep skillet over medium-high heat. Stir in 2 tablespoons of brown sugar until it dissolves. Add the marinated chicken pieces and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.

In the same skillet, add more olive oil if needed and sprinkle in an additional 2 tablespoons of Jamaican curry powder. Cook for 2-3 minutes, stirring constantly until fragrant.

Add 3 minced garlic cloves, 2 teaspoons of minced fresh ginger, and chopped scotch bonnet peppers. Follow with the crushed green onions, sliced carrots, and diced bell pepper. Sauté for about 5 minutes.

Pour in 14 ounces of full-fat coconut milk and 1 cup of low-sodium organic chicken stock, stirring well to combine. Return the browned chicken and add 2 cubed russet potatoes.

Once boiling, reduce heat to low and cover the skillet. Allow to simmer for about 20-25 minutes, stirring occasionally.

Check that the chicken is thoroughly cooked and tender. Serve hot, garnished with extra green onions and red pepper flakes if desired.