Combine all of the marinade ingredients in a bowl. Toss with the chicken and marinate overnight or for at least 4 hours.
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.
Preheat the oven to 400°F. Arrange the chicken on a baking sheet, discarding the marinade. Roast for 18-22 minutes, until cooked through.
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.
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.
To serve, divide the rice and beans between plates. Top with chicken and garnish with citrus onions.