In a large bowl, combine the organic chicken with browning sauce, Jamaican green seasoning, sea salt, all-purpose blend, smoked paprika, and Jamaican curry powder. Seal in a zip-top bag and refrigerate for at least 3 hours or overnight.

Heat olive oil and brown sugar in a deep skillet over medium-high heat. Once hot, add the marinated chicken pieces and sear for 3-4 minutes on each side. Remove and set aside.

In the same skillet, add more olive oil if needed, heat, and then add 2½ tablespoons of Jamaican curry powder, stirring continuously for 2-3 minutes until fragrant.

Add minced garlic, ginger, scotch bonnet peppers, chopped green onions, carrots, and bell pepper. Sauté for 4-5 minutes until tender and fragrant. Stir in allspice, sea salt, and black pepper.

Gradually stir in coconut milk, chicken stock, and Jamaican pepper sauce. Bring to a gentle boil and return browned chicken to the skillet.

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

Remove from heat, stir gently, and garnish with chopped scallions before serving. Serve with rice or sautéed veggies.