In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the chicken thighs, coating them thoroughly in jerk paste. Sear for about 5 minutes until browned all over. Remove from the pot and set aside while keeping the drippings.

In the same pot, add the chopped onion, diced carrot, chopped celery stalks, and diced red bell pepper. Sauté for about 5 minutes until softened and onion becomes translucent.

Stir in minced garlic cloves and fresh thyme, along with an additional tablespoon of jerk paste if desired. Cook for 1 minute, stirring constantly to prevent burning.

Return the chicken to the pot, mix in drained black beans, corn, and crushed tomatoes. Pour in chicken stock, bringing to a vigorous boil.

Once boiling, reduce heat to low and let simmer for 20-25 minutes, stirring occasionally to prevent sticking.

After simmering, stir in coconut milk and lime juice. Heat through for an additional 5 minutes.

Taste and adjust seasoning before serving. Garnish with fresh parsley or cilantro if desired, and serve hot with optional toppings.