Start by cleaning the chicken pieces and placing them in a large bowl. Add the browning sauce, Jamaican green seasoning, salt, smoked paprika, and curry powder, ensuring the chicken is well-coated. Cover and refrigerate for at least 3 hours or overnight.

In a large skillet, heat the extra virgin olive oil over medium-high heat. Add brown sugar and let it dissolve. Once the oil is hot, sear the marinated chicken for 3-4 minutes on each side until golden brown, then remove and set aside.

Using the same skillet, add more oil if needed and heat over medium heat. Add the Jamaican curry powder, stirring for 2-3 minutes until fragrant.

Add minced garlic, fresh ginger, and scotch bonnet peppers to the skillet, sautéing for an additional minute. Then add green onions, carrots, and bell pepper, and sauté for 5-7 minutes.

Pour in chicken stock, coconut milk, and sprinkle ground allspice, seasoning to taste. Bring to a gentle boil before adding browned chicken pieces, diced potatoes, remaining scallions, and thyme.

Reduce heat to low, cover, and let simmer for 20-25 minutes, stirring occasionally until the chicken is tender and the sauce thickens.

Once cooked, taste and adjust seasoning if necessary. Serve warm, garnished with additional herbs or green onions.