Add the chicken thighs to a bowl with the fried chicken marinade, jerk marinade, smoked paprika, adobo, and black pepper. Mix until evenly coated and marinate for at least 20 minutes. For more flavor, refrigerate longer.

In a bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Lift each piece of chicken out of the marinade, letting the extra drip off, then press it into the seasoned flour until thoroughly coated.

Heat vegetable oil to 350°F. Fry the chicken in batches until golden brown, crispy, and cooked through, with an internal temperature of 165°F. Transfer to a wire rack to drain.

Rinse the rice until the water runs mostly clear. Cook according to the package instructions with the salt and optional butter. Fluff with a fork and set aside.

In a saucepan over medium heat, melt the butter with the oil. Sauté the scallions, garlic, and ginger until fragrant. Stir in the green seasoning, curry powder if using, and allspice. Pour in the chicken stock and coconut milk, then add the thyme and whole Scotch bonnet, if using. Simmer gently for 10 to 15 minutes without boiling hard. Remove the thyme stems and Scotch bonnet, then stir in the soy sauce and lime juice. Taste and adjust with salt and black pepper.

Ladle the warm coconut broth into each bowl. Add a scoop of fluffy rice, then rest the crispy jerk fried chicken beside it, keeping the crust above the liquid as much as you can. Finish with fresh scallions, a sprig of parsley, and lime wedges. Serve right away.