In a large bowl, combine your cleaned organic chicken with browning sauce, Jamaican green seasoning, sea salt, and Jamaican curry powder. Mix thoroughly to ensure all pieces are coated. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, ideally overnight.

Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken in batches, allowing space for even browning. Sear each piece for 3-4 minutes on each side until golden brown. Remove the browned chicken from the skillet and set it aside on a plate.

In the same skillet, add another tablespoon of olive oil, reduce the heat to medium. Sprinkle the Jamaican curry powder into the oil and "burn" it for 2-3 minutes, stirring continuously until fragrant.

Add the minced garlic, ginger, crushed scotch bonnet peppers, and chopped vegetables (carrots and bell pepper) to the skillet. Sauté for about 5 minutes, stirring often, until the vegetables start to soften.

Pour in a can of full-fat coconut milk and 1 cup of low-sodium chicken stock into the skillet, stirring to mix. Bring to a gentle boil.

Return the browned chicken to the skillet along with cubed potatoes, crushed green onions, and fresh thyme sprigs. Reduce the heat to low and cover. Allow to simmer for 20-25 minutes, or until the chicken is tender.

Once cooked, check the seasoning and adjust salt and black pepper to taste if needed. Serve hot, accompanied by rice or sautéed vegetables.