Use the kitchen tongs to take each piece of chicken and shake off the green onions from the chicken. You can tosh out the green onions or preserve it for the sauce. Set the chicken aside on a plate.
Heat the canola oil in a large heavy bottomed pot over medium heat. Place the chicken in the pot and brown the chicken on all sides (about 3 minutes for each side).
Remove the chicken from the pot and set aside on a clean plate. Scrape the brown bits at the bottom of the pot with a wooden spoon.
Place the onions, green and red bell peppers into the pot and sauté until softened.
Add the tomatoes, green onions (if including), browning, hot pepper, ketchup, thyme, and all the spices to the pot.
Pour the chicken stock into the pot. Stir the sauce, cover the pot and let the sauce simmer for 5 minutes on low-medium heat.
Add the chicken back into the pot. Cover the pot and let simmer on low heat for 40 minutes or until the chicken is fully cooked (each thigh should have an internal temperature of 165°F) and the gravy has thickened to your liking.
Turn the sauce and flip the chicken over about halfway through the cooking process to prevent burning.
You can add more chicken stock to the gravy if it gets too thick for your liking.
Serve with Jamaican rice and peas or white rice.