Prepare the marinade by combining the lemon juice, vinegar, mustard, 2 tablespoon oil, minced garlic, bouillon powder, minced habanero, ginger powder, salt, and black pepper in a medium bowl. Mix well and set aside.

Place the chicken pieces in a large bowl, and add the onion slices, bay leaves, and the marinade. Mix well, then cover with a tight-fitting lid or a plastic wrap and refrigerate for a few hours, preferably overnight.

When ready to cook, remove chicken pieces from the marinade (save the marinade).

Add 2-3 tablespoons of oil to a pan, and brown the chicken on both sides for 7-10 minutes on medium heat (don't crowd the pan). Remove from heat and set aside.

Scoop out the onions from the marinade (don't discard the marinade) and fry the onions until they are well reduced - about 5 to 10 minutes.

Add the browned chicken, remaining marinade, and chicken stock or water to the onion-based cooking pot. Reduce the heat to medium-low and continue cooking for 15 to 20 more minutes or until the chicken is tender and the sauce is well reduced to your preference.

Stir in the olives and simmer for 3 to 5 minutes. Adjust the seasoning if necessary.

Garnish with parsley if desired and serve over rice or mashed potatoes.