Combine chicken, lime juice, Green Seasoning and Hot Sauce in a bowl and toss to combine.
Marinate overnight in the refrigerator.
Heat 1 tablespoon of the oil and saute onions, ginger, bell pepper and garlic.
Add the other tablespoon of the oil. Add chicken and brown a little. Add browning, thyme, pigeon peas and Scotch Bonnet and stir to combine.
Add coconut milk, water, salt and vegetables. Bring to a boil. Add rice and reduce to a simmer.
Cook for 30-40 minutes, until rice is cooked.
Remove thyme branch and Scotch Bonnet before serving. Add shadoe beny and stir to combine.
Taste and adjust salt, if necessary.