Clean and rinse the organic chicken pieces thoroughly under cold water. In a large bowl, coat the chicken with the homemade jerk seasoning, massaging it in for maximum flavor. Cover and let marinate for at least 10-15 minutes, ideally overnight.

Preheat your oven to 375°F (190°C) and lightly grease a 9x13 baking dish.

In a blender, combine scotch bonnet peppers, chopped red onion, garlic cloves, scallions, white vinegar, sea salt, black pepper, minced ginger, pineapple chunks, brown sugar, chopped carrot, soy sauce, pimento seeds, and filtered water. Blend until smooth.

Transfer the marinated chicken to a large mixing bowl and pour the pineapple jerk sauce over it, ensuring every piece is coated.

Arrange the marinated chicken in the greased baking dish, cover with aluminum foil, and bake for 40-45 minutes until cooked through.

For an optional BBQ sauce, drain some liquid from the dish into a bowl, mix in barbecue sauce, brush over the chicken, and return to the oven uncovered.

Bake uncovered for an additional 10-15 minutes until the sauce caramelizes. Remove from the oven, let rest, then garnish with fresh thyme, chopped scallion, and lime wedges before serving.