Rinse the rice thoroughly in a fine mesh sieve under cold water then place the rice in a bowl, cover with water and soak for 30 minutes.
Drain the rice then put into a medium-size saucepan with 1 1/2 cups of water and the salt and bring to a boil over medium-high heat.
Reduce the heat to low then cover the pot and simmer on low for 10 minutes. DO NOT REMOVE THE LID AT ALL DURING THIS TIME!
Turn off the heat and let sit for 15 more minutes. DO NOT REMOVE THE LID AT ALL DURING THIS TIME EITHER!
Take off the lid and fluff with a fork.
CHICKEN:
Grind the cumin seeds, fennel seeds, poppy seeds, coriander seeds, and peppercorns into a powder using a spice grinder or mortar & pestle then put the ground spices into a large mixing bowl.
Add the habanero powder, turmeric, coconut, ginger, garlic, yogurt, and 1 tsp salt to the ground spices and mix well.
Add the chicken to the bowl and turn to coat the chicken all over in the spice mixture then set aside.
Heat the oil in a large saute pan over medium heat.
When the oil is hot add the onion and cook, stirring occasionally, until lightly browned, about 8 minutes.
Add the tomatoes, lime zest, and 1/2 tsp salt to the pan and cook until the tomatoes begin to break down, about 3 minutes.
Add the chicken, skin-side down, and any of the spice mixture left in the bowl into the pan.
Cook the chicken for about 4 minutes then flip over and cook for about 4 more minutes.
Pour the water and lime juice into the pan and bring to a boil.
Cover the pan then reduce the heat to medium-low and simmer until chicken is cooked through, about 20 minutes.
Take the lid off the pan and transfer the chicken to a plate and set aside.
Increase heat to medium and cook the sauce, stirring often until it thickens, 5 to 10 more minutes.
Season sauce with salt to taste then serve the chicken and sauce over the cooked basmati rice and sprinkled with fresh cilantro.
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