Heat vegetable oil in a large soup pot. Sauté garlic for 2 minutes. Add onions, leeks, celery, and red and yellow peppers. Sauté for an additional 5 minutes.
Add cinnamon stick, allspice, cumin, turmeric, curry powder, bay leaves, fresh thyme, salt and pepper. Mix well.
Add chicken stock and tomato sauce black-eyed peas and scotch bonnet chili. Bring to a boil and simmer for 20 minutes. Season with honey and ginger. Remove chili, bay leaves and thyme bundle.
Place sweet potatoes, squash and sliced okra in each bowl and cover with the hot soup.
Garnish with sliced jerk chicken and cilantro leaves.
Preheat oven to 425 degrees F (220 C)
Place chicken breasts in a large bowl.
In another bowl, whisk together jerk paste, soy sauce, vegetable oil, turmeric powder, garlic, shallots and cilantro. Pour over chicken. Cover and refrigerate 1 hour.
Meanwhile, preheat oven to 425 degrees F (220 C), and begin preparing the soup.
When the chicken is marinated heat 2 tablespoons vegetable oil in a large ovenproof saucepan to medium-high.
Shake the excess marinade from the chicken and place skin side down in the saucepan. Fry until crispy brown, turning once.
Place the pan in the preheated oven for 10-12 minutes.
Remove from oven, cool, and cut into long, fanned strips.