In a large bowl, combine the chicken with browning, Jamaican Green Seasoning, sea salt, On Everything All-Purpose Blend, smoked paprika, and Jamaican curry powder. Transfer to a ziplock bag and refrigerate for at least 3 hours or overnight.

Remove the marinated chicken from the refrigerator and let it sit for 15-20 minutes at room temperature.

Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Add the brown sugar, stirring until bubbling, about 1-2 minutes.

Add the marinated chicken, cooking for 3-4 minutes on each side until seared and golden. Remove the chicken and set aside.

In the same skillet, drizzle in 2 more tablespoons of olive oil and heat. Add Jamaican curry powder, stirring for 2-3 minutes.

Add garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers. Sauté for 5-7 minutes.

Stir in ground allspice, sea salt, and black pepper. Pour in coconut milk and chicken stock, stirring to combine.

Bring to a gentle boil for about 1 minute. Return the chicken, potatoes, and thyme, stirring gently.

Cover and let the curry simmer on low for 20-25 minutes.

Once cooked through and the sauce has thickened, serve over rice and garnish with chopped scallion or red pepper flakes.