In a medium bowl or blender combine lime juice, olive oil, brown sugar, soy sauce, allspice, cinnamon, nutmeg, minced garlic, chopped green onions, seeded scotch bonnet (or habanero) pepper, chopped fresh thyme, salt and black pepper. If using a blender, pulse until mostly smooth; if mixing by hand, mash the pepper and green onions well so flavors release.

Marinate

Pat the chicken thighs dry with paper towels. Place chicken in a shallow dish or resealable bag and pour the marinade over. Turn to coat thoroughly. Refrigerate for at least 30 minutes and up to 4 hours (longer will increase heat and intensity).

Cook the chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat (or preheat a grill to medium-high). Remove excess marinade from the chicken and sear: cook thighs 4-6 minutes per side until a deep golden brown and internal temperature reaches 165°F (74°C). If using a grill, cook 5-6 minutes per side. Transfer to a cutting board and rest 5 minutes, then slice into strips or bite-sized pieces.

Roasted Corn (if not using pre-roasted)

If using fresh corn on the cob: preheat a skillet or grill to medium-high. Brush corn with a little oil and roast until charred in spots, turning occasionally, about 8-10 minutes. Let cool, then cut kernels off the cob. If using frozen roasted corn, warm in a skillet for 2-3 minutes.

Jerk Aioli Dressing

In a small bowl whisk together the mayonnaise, Greek yogurt, lime juice, jerk seasoning, minced garlic, honey (if using), salt and pepper until smooth. Taste and adjust seasoning — add a pinch more jerk seasoning or a squeeze of lime if desired. If dressing is very thick, thin with 1 teaspoon water at a time to reach desired consistency.

Salad Assembly

In a large salad bowl or platter place the mixed salad greens. Scatter the halved cherry tomatoes, thinly sliced red onion, roasted corn kernels and cilantro (if using) over the greens.

Arrange sliced jerk chicken over the top of the salad.

Drizzle the jerk aioli over the salad — start with about 3 tablespoons and add more to taste, or serve the aioli on the side for guests to add themselves. Toss gently if you prefer the dressing distributed throughout, or leave arranged for a composed presentation.

Serve immediately with lime wedges on the side for an extra bright squeeze over the chicken and greens.