In a large bowl mix together all the marinade ingredients (lemon juice, lemon zest, olive oil, onions, habanero, garlic, kosher salt).
Place the chicken pieces in with the marinade and toss to coat then cover the bowl and refrigerate for at least 3 hours.
Heat the 2 TBSP of olive oil in a large saute pan over medium-high heat.
Remove the HALF the chicken pieces from the marinade, keeping any onions and leftover marinade in the bowl, and sear the chicken, skin-side down, until well browned, about 4 minutes then transfer the seared chicken to a plate and set aside.
Sear the remaining chicken pieces the same way, adding more oil to the pan if needed, then transfer that seared chicken to the plate with the other seared chicken and set aside.
Reduce the heat to medium then discard the habanero from the marinade and scrape the onions and remaining marinade into the pan and cook, stirring occasionally, until well browned and caramelized, about 15 minutes.
Stir the 2 cups of water, cayenne, 1/2 tsp salt, and 1/4 tsp black pepper into the pan with the onions then scrape the bottom of the pan with a wooden spoon to release any stuck on bits.
Nestle all the chicken skin-side up back into the pan then bring to a boil over medium-high heat.
Reduce the heat to medium-low then simmer for about 30 minutes while you make the rice.
MAKE THE RICE:
Stir the rice, salt, and 2 1/4 cups water together in a medium-size saucepan over medium-high heat and bring to a boil.
Reduce the heat to low then cover the pan and simmer the rice, while keeping the lid on, for 10 minutes.
Turn off the heat and let the rice sit on the stove top, still keeping the lid on, for 20 more minutes.
Now you can remove the lid and fluff the rice with a fork.
FINISHING THE DISH:
Serve the chicken and onions over the steamed rice and garnished with the green olives.
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