Season the chicken. Add the chicken to a bowl and season with 3 tablespoons green seasoning, cassareep, thyme, brown sugar, salt, and black pepper. Set aside to marinate.

Season the shrimp. In a separate bowl, season the shrimp with 2 tablespoons green seasoning and set aside.

Cook the noodles. Prepare the chow mein noodles according to the package directions, taking care not to overcook them. Drain, rinse under cold water, and keep covered until ready to use.

Cook the chicken. Heat some of the oil in a wok or large, deep skillet over medium-high heat. Add the chicken and cook for about 10 to 15 minutes, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.

Cook the shrimp. Add a little more oil to the pan if needed. Cook the shrimp for about 2 to 4 minutes, turning as needed, just until pink and opaque. Remove from the pan and set aside.

Sauté the aromatics. Add the onion, garlic, and ginger to the pan and sauté for about 1 minute, until fragrant.

Stir-fry the vegetables. Add the carrots, broccoli, celery, and sweet peppers. Stir-fry for about 5 minutes, or until crisp-tender. Add the scallions and toss to combine.

Add the cabbage and chicken. Stir in the cabbage and return the cooked chicken to the pan. Toss everything together and cook for another 1 to 2 minutes, just until the cabbage begins to soften.

Add the noodles. Add the cooked noodles in batches, gently tossing to combine with the chicken and vegetables. Add a little more cassareep or soy sauce to taste, if needed.

Finish with the shrimp. Return the shrimp to the pan and gently toss until everything is evenly combined and heated through. Taste and adjust the seasoning as needed. Serve hot.