In a large bowl, add chicken along with browning, Green Seasoning, salt, All-Purpose Blend, smoked paprika, and curry powder. Mix until chicken is fully coated. Transfer to a ziplock bag and refrigerate for at least 3 hours.

In a deep skillet, heat 2 Tbsps of olive oil over medium-high heat. Add brown sugar and stir until it becomes wet and semi-dissolved. Add marinated chicken and sear for 3-4 minutes on each side. Remove from heat and set aside.

In the same skillet, add another 2 Tbsps olive oil over medium-high heat. Add curry powder and stir until dark brown and fragrant, about 2-3 minutes.

Add minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers. Sauté until fragrant and golden. Stir in allspice, salt, and black pepper.

Pour in coconut milk, chicken stock, and pepper sauce. Let boil for a minute before adding chicken, cubed potatoes, crushed scallion, and thyme sprigs. Stir to incorporate.

Reduce heat to simmer for about 20-25 minutes or until the sauce thickens and chicken is cooked through. Remove from heat.

Serve curry chicken with your choice of sides and garnish with chopped scallion or red pepper flakes if desired.