Mix all spices minus the 2 teaspoons of Jamaican curry powder together to make spice mix. Drizzle chicken with olive oil and sprinkle liberally with spice mix coating both sides. Save about 2 tsp of spice mix in case you need to reseason later.

Heat large pot over medium high heat. Add olive oil. Sear chicken on both sides. Chicken does not need to be cooked all the way through as it will cook in the sauce later.

Remove chicken when done. Add onions and bell peppers and sauté for 3 to 4 minutes till soft and onions are translucent. Add minced garlic and ginger.

. Add tomato paste and incorporate thoroughly. Add diced potatoes and sauté 1 to 2 minutes.

Add chicken stock and coconut milk. Allow sauce to come to a boil. Add 2 tablespoons of Jamaican curry and fully incorporate. Reduce heat to medium and add chicken thighs. Taste sauce and add additional spice mix as needed.

Allow chicken to cook in the sauce for 20-25 minutes. Garnish with chopped cilantro

Serve on top of rice and garnish with cilantro and lime.