In a large bowl, combine the organic chicken pieces with sea salt, black pepper, garlic powder, smoked paprika, onion powder, and all-purpose seasoning. Mix until fully coated.

Heat 2–3 tablespoons of extra virgin olive oil in a Dutch oven over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown, then remove and set aside.

In the same pot, sauté chopped red onion and minced garlic for 1–2 minutes until translucent. Add diced carrots, salt, black pepper, dried parsley, dried basil, turmeric, and extra garlic powder.

Return the seared chicken to the pot and add chicken stock, bone broth, Irish potatoes, mini corn, thyme, and Scotch bonnet peppers. Bring to a rolling boil.

Mix 1 cup of flour and a pinch of salt for the dumplings. Gradually add ¼ cup of water, mixing until a stiff dough forms. Roll into long dumplings and set aside.

Reduce heat to low, add dumplings to the soup, cover, and cook for 20-25 minutes until chicken is tender and dumplings are fluffy.

Check seasoning, adjust if needed, and serve hot, possibly with crusty bread or crackers.