In a large bowl, add the freshly cleaned chicken along with browning, Green Seasoning, salt, All-Purpose Blend, smoked paprika, and curry powder, mixing until the chicken is fully coated. Place the coated chicken in a securely sealed ziplock bag in the refrigerator for 3 hours (minimum).

In a deep skillet or pot over medium-high heat, add 2 Tbsps of olive oil. Once heated, add the brown sugar and stir until it becomes wet in texture. Add the marinated chicken and cook on each side until seared, about 3-4 minutes each side. Remove from heat and set aside.

In the same skillet or pot, add another 2 Tbsps olive oil. Once heated, add curry powder and stir until it becomes dark brown and fragrant, about 2-3 minutes.

Add minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers, sautéing until fragrant and golden. Add allspice, salt, and black pepper, stirring to combine.

Pour in the coconut milk, chicken stock, and pepper sauce, stirring until combined. Let boil for about a minute before adding chicken, cubed potatoes, crushed scallion, and thyme sprigs. Reduce heat and simmer for about 20-25 minutes or until sauce thickens and chicken is cooked through.

Remove from heat and serve, garnished with chopped scallion and/or red pepper flakes, if desired.