Start by seasoning the organic chicken with sea salt, black pepper, garlic powder, smoked paprika, and all-purpose seasoning.

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

In the same pot, add another tablespoon of olive oil if needed. Sauté chopped red onions and minced garlic for about 2 minutes until fragrant, then add chopped carrots and remaining spices.

Return the seared chicken to the pot and pour in low-sodium chicken stock and organic bone broth. Add Irish potatoes, mini corn, thyme sprigs, and scotch bonnet peppers. Bring to a boil, then reduce heat and simmer.

In a mixing bowl, combine gluten-free flour and a pinch of salt. Gradually add filtered cold water until a stiff dough forms. Roll into small dumplings.

Drop the prepared dumplings into the simmering soup. Cover and cook for 20-25 minutes until the chicken is fully cooked and dumplings are fluffy.

Remove from heat, taste and adjust salt if needed. Serve hot with crusty bread or crackers.