In a large mixing bowl, combine the cleaned chicken pieces with browning, Jamaican green seasoning, sea salt, smoked paprika, and curry powder. Ensure each piece is well-coated. Place the marinated chicken in a ziplock bag and refrigerate for at least 3 hours; overnight is ideal for maximum flavor infusion.

Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the brown sugar, allowing it to dissolve and caramelize for about 1 minute. Carefully place the marinated chicken in the skillet and sear for 3-4 minutes on each side until nicely browned, then remove from the skillet and set aside.

In the same skillet, add another tablespoon of olive oil, and heat over medium heat. Once the oil shimmers, add the Jamaican curry powder. Stir continuously for about 2-3 minutes or until the powder becomes darker and fragrant.

Add the minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell pepper to the skillet. Sauté the mixture for 3-4 minutes, or until the vegetables soften and become fragrant. Incorporate allspice, salt, and black pepper to enhance the overall flavor.

Pour in the coconut milk and chicken stock to the veggie mixture, stirring well to combine. Bring the sauce to a gentle boil before adding the browned chicken back to the skillet. Follow with the cubed potatoes, and tuck in the fresh thyme sprigs.

Reduce the heat to low, cover the skillet, and let the Jamaican curry chicken simmer for 20-25 minutes. Check occasionally, ensuring the chicken is fully cooked and the sauce thickens.

Once cooked through, remove from heat and serve your Jamaican Curry Chicken hot. Garnish with chopped scallions for an added burst of freshness, and pair it with fluffy rice.