In a large bowl, combine the organic chicken with sea salt, black pepper, garlic powder, smoked paprika, all-purpose seasoning, and onion powder. Toss everything together until the chicken is fully coated in the spices. Let it infuse for about 10 minutes.

Heat 2 tablespoons of extra virgin olive oil in a dutch oven over medium-high heat. Add the seasoned chicken and sear for 2–3 minutes on each side until golden brown. Remove the chicken and set aside.

In the same dutch oven, add more olive oil if needed and reduce the heat. Add chopped red onion and minced garlic, sautéing for 1–2 minutes until fragrant and translucent.

Stir in chopped carrots, turmeric, dried basil, and dried parsley, cooking for an additional 2 minutes.

Return the seared chicken to the pot. Pour in organic chicken stock and bone broth if using. Add cubed Irish potatoes, corn, thyme, and scotch bonnet peppers. Stir well and bring to a boil.

In a mixing bowl, combine all-purpose flour with a pinch of salt and pepper. Gradually add cold filtered water, mixing to form a stiff dough, then shape into dumplings.

Once boiling, gently add the dumplings. Reduce heat to low and cover, letting it simmer for 20–25 minutes until chicken is tender and dumplings are cooked.

Taste the soup and adjust seasoning if needed. Serve hot, optionally with crackers or crusty bread.