In a large bowl, combine the organic chicken with browning, Jamaican green seasoning, sea salt, all-purpose blend, smoked paprika, and Jamaican curry powder. Coat the chicken well; transfer it to a resealable bag, seal, and refrigerate for a minimum of 3 hours, ideally overnight.

In a large skillet, heat olive oil over medium heat. Add brown sugar, stirring until it dissolves and bubbles. Add the marinated chicken, sear on each side for about 3–4 minutes until golden brown, then set aside.

In the same skillet, add more olive oil if needed. Stir in Jamaican curry powder and cook for 2–3 minutes until fragrant.

Add minced garlic, fresh ginger, scotch bonnet peppers, green onions, carrots, and bell pepper. Sauté for about 3–4 minutes until fragrant and slightly softened. Stir in ground allspice, additional salt, and pepper.

Pour in coconut milk and chicken stock, stirring to combine. Bring to a gentle boil, return the browned chicken and cubed potatoes, ensuring they are submerged.

Reduce heat to low, cover, and let simmer for 20–25 minutes, allowing flavors to meld and sauce to thicken.

Remove from heat, garnish with fresh green onions, and serve hot with rice or vegetables.