In a food processor, combine the scotch bonnet pepper, garlic, scallion, ginger, brown sugar, thyme, soy sauce, lime juice and zest, olive oil, water, salt and pepper. Pulse until smooth.

Reserve a ¼ cup of marinade in a small bowl. Place chicken in a storage bag and pour the remaining marinade over the chicken.

Add the allspice berries and cloves and mix around to evenly coat the chicken. Refrigerate for at least 4 hours, up to 8 hours.

Heat oil in a grill cast-iron skillet over medium-high heat until slightly smoking. Cook chicken, skin-side down, until skin is crisp and charred, about 8 minutes on one side.

Flip the chicken and continue cooking for an additional 8 to 10 minutes, until thermometer registers 165ºF. Remove from heat and transfer to a plate. Cover with foil.

Mix 2 tablespoons of tare with 1 tablespoon of the jerk marinade in each serving bowl. Heat the remaining 3 cups chicken stock.

Pour about 1 ½ cups hot stock into each bowl and stir to incorporate the jerk mixture.

Cook noodles in boiling water for 90 seconds. Drain the noodles and add immediately to the bowl.

Top with shredded jerk chicken, carrots, corn, cabbage, bean sprouts, red chili peppers, scallion, and a lime wedge. Cook with soul. Eat with pleasure!

Bring to a boil 1 ½ cups chicken stock, soy sauce, mirin, sake, garlic, ginger, shiitake mushrooms, peppercorns, cloves, allspice, brown sugar, scallion, and thyme.

Reduce to a gentle simmer until liquid has reduced to 1 cup, about 20 minutes.

Strain the liquid through a fine mesh strainer and set aside. The tare can be made up to 2 weeks in advance and refrigerated.