In a large bowl, combine the cleaned chicken pieces with browning sauce, Jamaican green seasoning, salt, smoked paprika, and curry powder. Mix well to coat the chicken thoroughly. Seal in a zip-top bag or airtight container and refrigerate for at least 3 hours, ideally overnight.

Heat olive oil in a deep skillet over medium-high heat. Once hot, add brown sugar and let dissolve slightly. Add the marinated chicken in a single layer, searing for about 3-4 minutes on each side until browned. Set aside.

In the same skillet, lower the heat and add more olive oil if needed. Stir in Jamaican curry powder, toasting for about 2-3 minutes. Add minced garlic, fresh ginger, scotch bonnet peppers, green onions, chopped carrots, and bell pepper. Sauté for another 2-3 minutes.

Stir in ground allspice, additional salt, and black pepper. Gradually add coconut milk and chicken stock, stirring to combine. Bring to a gentle boil.

Add the browned chicken back to the skillet along with cubed potatoes and fresh thyme. Reduce heat to low and cover. Let simmer for 20-25 minutes, stirring occasionally.

Remove from heat and serve warm over rice, garnished with sliced green onions or red pepper flakes.