Place the jackfruit in a large glass mixing bowl. In a separate bowl, stir together lime juice, 1 tablespoon garlic, dulse flakes, 2 tablespoons scallion and 1 1/2 teaspoons salt, then pour over jackfruit and toss with a spoon to combine. Set aside to marinate for about 15 minutes.
Add the vegan chicken bouillon cube to the hot water and stir.
Heat a large saute pan over medium - high heat, and add the olive oil. Once it is hot, add the onions and saute for 3-4 minutes, stirring often, until the onions are translucent. Add the marinated jackfruit and saute for about 5 minutes until the jackfruit begins to caramelize. Add the garlic and saute for 30 seconds. Add the tomato paste, diced tomatoes, vegan chicken bouillon broth, coconut milk, and the remaining salt, and stir well to incorporate. Bring the mixture to a boil. Cover the pan, reduce the heat to medium-low, and cook for about 15 minutes.
Remove the cover, sprinkle the cilantro and remaining scallions over the stew and mix together until evenly distributed. Serve accompanied by steamed white rice.