Combine the marinade ingredients (oil, vinegar, salt, pepper, cumin) in a large bowl.
Toss the chicken in the marinade then cover and refrigerate for at least 1 hour or up to overnight.
Preheat the oven to 375°F.
Heat 1 TBSP of olive oil in a Dutch oven over medium-high heat.
Brown the chicken in the hot oil for 2 to 3 minutes on each side until the chicken gets a nice brown color.
Transfer the chicken to a plate and set aside leaving any oil in the Dutch oven.
In a small bowl mix the coconut sauce spices (turmeric, annatto, allspice, coriander, cumin, garlic powder, oregano, onion powder).
Stir the spice blend into the leftover oil in the Dutch oven over medium heat and stir until the spices bloom and become fragrant, about 30 seconds.
Stir in the minced garlic until well combined with the spices.
Stir in the coconut milk and 1/2 tsp salt and cook, stirring occasionally, until it just barely begins to boil.
Carefully place the chicken in the sauce, skin-side up, and bring back to a low boil.
Place the Dutch oven in the oven, uncovered, for 20 to 30 minutes, or until the chicken is cooked through and registers an internal temperature of 165°F.
Remove the chicken from the Dutch oven to a serving dish.
Stir the lime juice and 2 TBSP of chopped cilantro into the sauce.
Serve the chicken with the sauce, white rice, limes wedges, chopped onion, and fresh cilantro.
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