Season the chicken with salt, black pepper, garlic powder, onion powder, and paprika.

Add the fresh garlic, fresh thyme, pimento seeds, Grace garlic ginger pimento seasoning, green seasoning, bell peppers, and scallions, then finish with the browning and mix until the chicken is fully coated; marinate for at least 2 hours (overnight is best).

In a hot pan, add the brown sugar and let it melt and darken to caramelize.

Add the chicken to the pan and brown on all sides, working in batches to avoid overcrowding; remove and set aside.

In the same pan, add the peppers, scallions, garlic, and any remaining marinade, and let it cook down.

Pour in the chicken broth, add half of the ketchup, and return the chicken to the pot.

Cover and simmer, flipping the chicken halfway through so both sides soak up the sauce, then add the remaining ketchup and continue cooking until the gravy thickens.

Taste and adjust the seasoning as needed before serving.