Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.

Generously apply your favorite halal jerk seasoning on the chicken, then let it sit for at least 15 minutes to absorb the flavors.

Heat olive oil in a large skillet over medium-high heat. Add the marinated jerk chicken and cook for about 7-10 minutes on each side until it's cooked through and has a nice char. Remove from the skillet and let it rest.

In the same skillet, add sliced onions, bell peppers, and minced garlic. Sauté for about 5-7 minutes until the vegetables are tender and fragrant.

Slice the jerk chicken and return it to the skillet with the cooked vegetables. Pour in the coconut milk, and stir well to combine. Add the cooked pasta and Parmesan cheese, mixing until everything is evenly coated and heated through.

Add salt and black pepper to taste. Give it a final stir before serving. Serve hot, garnished with chopped green onions.