In a medium bowl, combine olive oil, soy sauce, brown sugar, allspice, dried thyme, cinnamon, nutmeg, smoked paprika, cayenne pepper, black pepper, salt, minced garlic, chopped Scotch bonnet pepper, grated ginger, chopped green onions, and lime juice to create the jerk marinade.
Add the chicken thighs to the marinade and coat them thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2 hours for best flavor.
Heat a large skillet over medium-high heat.
Remove the chicken from the marinade, allowing excess marinade to drip off, and place the chicken thighs in the hot skillet.
Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with a nice charred crust.
Remove the chicken from the skillet and let it rest for 5 minutes before serving.