Begin by combining the organic chicken pieces in a large bowl with sea salt, black pepper, garlic powder, smoked paprika, onion powder, and all-purpose seasoning. Toss the chicken until well-coated and let it rest while you prep the rest of the ingredients.

In a heavy dutch oven, heat the extra virgin olive oil over medium-high heat until shimmering. Carefully add the seasoned chicken and sear for about 2-3 minutes on each side until golden-brown. Transfer the chicken to a plate and set aside.

In the same pot, add the chopped red onion and minced garlic, and sauté for 2-3 minutes until fragrant. Incorporate the chopped carrots along with additional seasonings to enhance flavors as you stir.

Return the seared chicken to the pot, adding in the organic chicken stock and bone broth. Add mini corn, Irish potatoes, fresh thyme, and scotch bonnet peppers. Bring the mixture to a vigorous boil, then reduce the heat.

Whisk together the all-purpose flour, sea salt, and black pepper in a bowl. Gradually add filtered cold water, mixing until a stiff dough forms. Shape into small dumpling balls, known as spinners, and set aside.

Once the soup reaches a boil, gently drop the spinners into the bubbling broth. Lower the heat to a simmer and cover the pot. Cook for 20-25 minutes, stirring occasionally and adjusting seasoning as needed.

After simmering, remove the pot from heat. Ladle the hearty soup into bowls, offering a sprinkle of fresh herbs if desired. Serve hot with crusty bread or crackers.