In a large bowl, combine the cleaned organic chicken with browning sauce, Jamaican green seasoning, Jamaican curry powder, smoked paprika, sea salt, and ground allspice. Mix well until the chicken is evenly coated, then cover the bowl with plastic wrap. Refrigerate for at least 3 hours, preferably overnight.

Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add 2 tablespoons of brown sugar and let it dissolve. Sear the marinated chicken pieces for about 3-4 minutes on each side until they develop a golden brown crust. Remove the chicken from the skillet and set it aside.

In the same skillet, add another tablespoon of olive oil and heat it on medium. Add the Jamaican curry powder, stirring constantly for about 1-2 minutes until it turns dark brown. Be careful not to let it burn.

Add the minced garlic, fresh ginger, scotch bonnet peppers, chopped green onions, carrots, and bell pepper to the skillet. Sauté for about 3-4 minutes until the vegetables are tender and fragrant.

Stir in the remaining sea salt and black pepper, then pour in the full-fat coconut milk and organic chicken stock. Add the Jamaican pepper sauce. Bring to a gentle boil, scraping the bottom of the skillet.

Return the seared chicken pieces to the skillet, ensuring they are submerged in the sauce. Add the cubed russet potatoes and fresh thyme sprigs. Reduce the heat to low and cover, letting it simmer for 20-25 minutes.

Once the chicken is tender, taste the sauce and adjust seasoning if necessary. Garnish and serve with white rice or steamed vegetables.