Season the chicken pieces generously with salt, pepper, and half of the minced garlic.

Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

Add the brown sugar to the hot oil and stir constantly until it melts, bubbles, and turns a very dark brown color (careful not to burn it black).

Immediately add the chicken pieces to the pot. Stir to coat them in the caramelized sugar and sear for about 5-7 minutes until well browned on all sides.

Add the onion, red bell pepper, ginger, and remaining garlic. Sauté for 2-3 minutes until softened.

Pour in the chicken broth, soy sauce, and ketchup, stirring to deglaze the bottom of the pot.

Add the sliced carrots, thyme sprigs, and the whole scotch bonnet pepper (ensure the pepper remains intact to impart flavor without excessive heat).

Reduce heat to low, cover the pot, and simmer for 30-35 minutes until the chicken is tender and the sauce has thickened.

Remove the scotch bonnet pepper and thyme stems before serving hot with rice.