In a large bowl, combine the chicken pieces with browning sauce, Jamaican green seasoning, sea salt, all-purpose blend, smoked paprika, and Jamaican curry powder. Mix well, ensuring every piece is coated. Cover the bowl and refrigerate for at least 3 hours, or overnight for deeper flavor. Before cooking, let the marinated chicken sit at room temperature for about 30 minutes.

Heat 4 tablespoons of extra virgin olive oil in a deep skillet over medium-high heat. Once hot, sprinkle in the brown sugar and wait until it melts slightly. Add the marinated chicken and sear each piece for about 3–4 minutes on each side until golden brown. Remove chicken and set aside.

In the same skillet, add another tablespoon of olive oil if needed, and reduce heat to medium. Stir in remaining Jamaican curry powder, cooking for 2–3 minutes until aromatic.

Add minced garlic, ginger, scotch bonnet peppers, chopped green onions, carrots, and bell pepper to the skillet. Sauté for about 3–5 minutes until vegetables soften and garlic is fragrant. Sprinkle in ground allspice and sea salt, stirring well.

Pour in coconut milk and low-sodium chicken stock, stirring to mix. Bring the mixture to a gentle boil, then reduce to low. Add browned chicken, cubed potatoes, and fresh thyme. Simmer uncovered for about 20–25 minutes until sauce thickens and chicken is tender.

Taste the sauce and adjust seasoning if needed. Remove from heat and garnish with chopped green onions. Serve with basmati rice or sautéed vegetables.