1. Preheat the oven to 350°F (177°C). Rinse chicken thighs and optionally make a ½-inch slit on both sides for faster cooking. Pat dry.
2. Season chicken with salt, chicken bouillon (if using), and 1 to 2 tablespoons jerk seasoning. Let it marinate for 15-20 minutes if time permits.
3. Heat 2 tablespoons of oil in an oven-safe skillet or Dutch oven over medium-high heat. Sear chicken skin side down for about 3 minutes until golden brown, then flip and sear the other side for another 3-4 minutes. Remove chicken and set aside.
4. Wipe away burnt bits from the pan with a paper towel and add remaining oil. Sauté diced onion, garlic, thyme, and bay leaves until softened but not browned, about 2-3 minutes.
5. Stir in rinsed rice and toast lightly for 1-2 minutes. If using, add tomato paste and cook for an additional minute.
6. Add kidney beans, chicken broth, coconut milk, paprika, white pepper, remaining jerk seasoning, Worcestershire sauce, lemon juice, and salt to taste. Stir to combine thoroughly. Add the scotch bonnet pepper if using.
7. Return chicken thighs to the pot, placing them atop the rice mixture. Bring to a boil on the stove.
8. Transfer the pot to the preheated oven, uncovered or covered, and bake for 30-60 minutes, depending on thigh thickness, until chicken is thoroughly cooked and rice is tender.
9. Remove from oven and let rest briefly. Garnish with sliced green onions and serve hot.