1
Combine all of the marinade ingredients in a bowl. Toss with the chicken and marinate overnight or for at least 4 hours.
2
Toss the onions in a few pinches of salt and let sit for 1 hour. Drain and rinse the onions and toss with the lemon and lime juice. Marinate for at least 6 hours.
3
Preheat the oven to 400°F. Arrange the chicken on a baking sheet, discarding the marinade. Roast for 18-22 minutes, until cooked through.
4
Add the rice, salt, olive oil, and 2 cups of water to a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, or until cooked through. Let cool slightly, then stir in the garlic chips.
5
For the beans, heat the olive oil in a large skillet. Add the garlic and toast until golden. Add the onion, jalapeno and bell pepper and cook until translucent and fragrant. Stir in the spices and cook for 1 minute, until fragrant. Add the tomato purée and bring to a simmer. Cook until reduced by ¼. Stir in the beans and ½ cup water and season with salt and pepper. Continue simmering until reduced and thickened.
6
To serve, divide the rice and beans between plates. Top with chicken and garnish with citrus onions.