Marinate the chicken. Place the chicken pieces in a large bowl. Add 2 tablespoons of Jamaican curry powder, allspice, thyme, garlic powder, onion powder, salt, and pepper. Toss everything together until the chicken is fully coated. Cover and refrigerate for at least 30 minutes. For best results, marinate overnight.

Burn the curry. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the remaining 1 tablespoon of curry powder directly to the hot oil. Stir constantly for 60 seconds until it turns fragrant and slightly darker.

Sear the chicken. Add the minced garlic to the toasted curry oil and stir for 15 seconds. Then add the marinated chicken pieces in a single layer. Let them sear undisturbed for 3 to 4 minutes per side until golden.

Build the sauce. Add the diced red onion, scallions, and the whole scotch bonnet pepper to the pot. Stir everything together. Pour in the coconut milk and chicken broth. Scrape up any browned bits from the bottom of the pot. Bring the mixture to a steady boil.

Add the vegetables and simmer. Add the cubed potatoes and sliced carrot. Stir to combine. Reduce the heat to medium-low, cover the pot, and simmer for 25 to 30 minutes, stirring occasionally, until the potatoes are fork-tender and the sauce has thickened into a glossy gravy.

Remove the pepper and season. Take out the whole scotch bonnet pepper before serving. Taste the curry and adjust salt as needed. If the sauce looks too thin, uncover the pot and simmer for 5 more minutes to reduce.

Build the bowl. Scoop a generous portion of white rice into a wide bowl. Ladle the Caribbean curry over the top. Garnish with fresh cilantro or scallion greens and a wedge of lime on the side.