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Lets prepare Jerk Chicken: Blend the thyme, parsley, tamari sauce, habanero pepper, allspice, garlic, nutmeg, avocado oil, sugar, and red onion until smooth. Rub the chicken thighs with kosher salt, then coat them in the jerk marinade. Let it sit for at least 20 minutes (or overnight for deeper flavor). Preheat the oven to 375°F (190°C). Place the chicken on a baking tray and roast for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
For Rice and Beans: In a pot, combine the jasmine rice, kidney beans, all-purpose seasoning, kosher salt, thyme, allspice, coconut milk, and water. Stir well. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork before serving.
Roasted Plantains: Arrange the frozen plantain slices on a baking sheet. Roast at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden brown and caramelized. Drizzle the roasted plantains with jerk sauce before serving.
Assemble the Dish: Start with a serving of rice and beans, top with the jerk chicken, and place the roasted plantains on the side.