Trim the chicken of excess fat using kitchen shears.

Add 3 tablespoons of the curry powder, all of the green seasoning, and the salt and evenly distribute using a spatula or a gloved hand. Allow the chicken to marinate for at least 30 minutes before cooking.

Smoke the chicken for at least 15 minutes.

Find the connection closest to where the smoke will exit and prepare your smoker according to the manufacturer's instructions.

Remove the valve piece from the smoker, place plastic wrap over the lid, and reconnect the valve through the plastic wrap.

Stretch the plastic wrap to cover and seal the bowl of the marinating chicken. Assemble the rest of the smoker and smoke the chicken.

Bring a dutch oven to medium heat and add enough oil to sear the chicken.

Sear the chicken, lightly browning the pieces on all sides, then remove from the pan and set aside.

Add a little more oil to the now empty dutch oven and add the remaining curry powder, thyme bouquet, chopped scallions, allspice berries, minced ginger, and garlic. Sauté until fragrant.

Add the tomato paste and about a cup of chicken broth to deglaze the pan, stirring until the tomato paste is fully incorporated.

Add the seared chicken back into the dutch oven.

Rinse the bowl containing leftover marinade with the remaining chicken broth and pour it into the dutch oven. Add diced potatoes, carrots, and scotch bonnet pepper. Stir to combine.

Cover and let simmer on low-medium heat for 40 minutes or until the meat is tender.

Serve hot over white rice with a side of sweet plantains or with fresh buttery roti.