Remove the skin from the chicken and clean with lime, vinegar and water. Pat dry and add to a mixing bowl or ziploc bag.

Add all the salt, pepper, paprika, green seasoning, browning, onion, all spice, garlic, scallions, ginger, and bell pepper to the bowl with the chicken. Mix this together really well. Cover and let marinate for at least an hour and up to overnight in the fridge.

When ready to cook, heat a pan over medium high heat. Once hot, add in the oil and brown sugar. Once the sugar begins to melt down, add in the chicken pieces. Reduce the heat to medium, sear the chicken on both sides to get a nice brown color, about 3 minutes per side.

Add the tomato paste and stir this around for 30 seconds. Fill the marinade bowl with some water and pour just enough water in the pot to come up to the sides of the chicken. Make sure to get all the peppers and onions in as well.

Put the scotch bonnet in and the thyme. Bring to a boil, cover then reduce the heat to medium low. Let simmer for 30 minutes.

Remove the cover, give everything a stir and let simmer uncovered for 10 minutes on medium. This should reduce the liquid making a gravy. Let cool for a bit before serving.