In a large bowl, marinate the chicken with browning, Jamaican Green Seasoning, Jamaican curry powder, On Everything All-Purpose Blend, sea salt, smoked paprika, olive oil, and brown sugar. Let it sit for at least 15 minutes.

Heat a large pot over medium heat and add the marinated chicken. Brown the chicken pieces on all sides.

Pour in the coconut milk and chicken stock, then add the potatoes, carrots, bell pepper, garlic, ginger, scotch bonnet peppers, green onions, and thyme.

Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 40 minutes until the chicken is cooked through and tender.

Adjust seasoning with additional sea salt, black pepper, and Jamaican pepper sauce if desired.

Serve hot over rice or with your favorite side.