Preparations: Slice the red onions and garlic cloves thinly. Skin the chicken and divide the chicken legs at the joint if needed. Clean, peel, and chop the rhubarb into small pieces.

Fry chicken: In a large pot, heat the olive oil and fry the chicken pieces until golden brown, about 5 minutes per side. Avoid moving the chicken during the first 5 minutes to prevent sticking. Once browned, set the chicken aside.

Cook vegetables: Using the same pot, fry the onions and garlic for about 5 minutes, stirring frequently. If the onions start to stick, add a splash of water. Stir in the black pepper and turmeric, cooking briefly. Add the chopped tomatoes and cook for another 2-3 minutes.

Simmer: Stir in the honey, lime juice, and chopped rhubarb. Return the chicken to the pot and add the chicken stock. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for about 1 1/4 hours, stirring occasionally.

Adjust the taste with salt, and if needed, add more honey or lime juice.