Blend ginger, garlic, chilli, jerk seasoning, soy sauce, and thyme in a food processor until smooth.
Fry onions in olive oil until soft, then brown the chicken and peppers.
Add the jerk paste, honey, sugar, beer, and chicken stock to the pan.
Simmer the chicken mixture for 25 minutes until the sauce thickens and chicken is cooked.
Grill oiled sweetcorn on a griddle pan until charred and season with salt and pepper.
Boil washed rice with cloves and bay leaves in water 1cm above the rice level.
Simmer rice for 15 minutes, then stir through coriander and parsley.
Serve the jerk chicken with the herby rice and chargrilled sweetcorn.