Place chicken pieces in a large resealable bag.

Add the green onions, garlic, habanero peppers, ginger, lime juice, soy sauce, brown sugar, thyme leaves, black pepper, allspice, cinnamon, and nutmeg to a food processor. Pulse several times until the mixture is somewhat coarse. Pour the marinade mixture over the chicken in the bag. Seal the bag, pressing out excess air, then rub the marinade all over the chicken. Refrigerate for at least 3 hours, or up to 24 hours, for best flavor.

For oven instructions: Preheat your oven to 375°F (190°C). Line an 18x13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.

Remove chicken from the marinade and arrange the pieces on the prepared baking sheet, leaving space between them. Bake for 45-50 minutes, or until the chicken is cooked through. For better browning, you can broil for the last few minutes.

For grill instructions: Preheat your gas grill to medium-high heat (around 400°F / 200°C). Clean the grill grates and rub them lightly with oil using tongs and an oiled paper towel.

Grill the chicken for about 30 minutes, turning occasionally, until it is cooked through. Reduce the heat slightly if the chicken is browning too quickly.