Combine yellow onion, green onions, garlic, habaneros, fresh thyme, kosher salt, black pepper, allspice, ginger, cinnamon, cumin, nutmeg, cloves avocado oil, soy sauce, monk fruit, and lime juice in a blender and blend until marinade is completely smooth.

Place chicken in a large ziplock bag. Pour marinade over chicken and toss to coat completely. Marinate in the refrigerator for at least 8 hours or overnight (or 2 hours at room temperature if you remove all the air from the bag, ensuring all the chicken is coated in marinade).

Preheat oven to 450ºLine a rimmed baking sheet with foil and coat with oil.

Remove chicken from the marinade, placing the drummettes on the baking sheet and reserving the marinade.

Bake at 450ºF for 25 minutes.

Brush half of the reserved marinade onto chicken and turn the wings over. Bake for another 15 minutes.

Turn chicken a final time and brush on the remaining half of the reserved marinade. Bake until tender and caramelized, another 15 minutes. Let cool for 5 minutes before serving.