Place the chicken thighs in a large bowl, squeeze over the juice of the 2 limes and mix together with the curry powder and sugar.
Heat 2 tablespoons of coconut oil in a large casserole pan on a medium heat. Add the chicken, skin-side down, and cook for 10 minutes, or until golden on all sides, turning regularly.
Meanwhile, peel the sweet potato, carrot and onion, deseed the peppers, then chop into 1.5cm chunks, adding to a large mixing bowl as you go.
Peel and finely chop the ginger and garlic, then scatter over the veg along with the bay leaf, all the spices and a good pinch of sea salt and black pepper. Toss with your hands to combine, massaging the spices in.
Pour the chicken stock into the pan, then go in with the veg and Scotch bonnet and bring to a simmer. Cover and cook for 45 minutes to 1 hour, removing the lid halfway through, until the chicken is cooked through and falling off the bone.
For the rice and peas, drain and rinse the kidney beans, then rinse the rice. Peel the onion and garlic, then finely chop with the green pepper.
Melt the butter in a medium pan on a medium heat. Add the onion, garlic and green pepper, cook for 2 minutes, or until starting to soften, then go in with your rice and beans. Strip in the thyme leaves, squeeze in the lime juice, then season with a pinch of salt and pepper.
Pour in 180ml of boiling water and the stock, bring to the boil, then reduce the heat and simmer for 10 to 15 minutes, or until light and fluffy.
For the slaw, finely slice the cabbages and pepper. Peel and finely slice the onion, then cut the apple into matchsticks and place in a serving bowl. Pick and finely chop the coriander, then add half to the bowl.
To make a dressing, whisk the mustard with 3 tablespoons of extra virgin olive oil and 1 tablespoon of vinegar until thick and creamy. Season to taste, then pour over the slaw and mix well.
Peel the plantains and slice 1cm thick at an angle. Heat 1 tablespoon of coconut oil in a large frying pan over a medium-high heat. Add the plantain, season, then fry for 2 minutes on each side, or until golden and crisp – you may need to do this in batches. Drain on kitchen paper.
To serve, turn the rice out into a serving dish, pick and finely chop the parsley and scatter it over the rice. Trim and slice your spring onions (if using) and scatter over the chicken with the remaining coriander, then bring everything to the table, and tuck in.