Wash the chicken parts with cold water & lime juice and pat dry. Combine the first five ingredients for the seasoned rub in a small bowl & mix well. Rub each chicken piece well & place with onion slices in a large zip-top freezer bag. Refrigerate for 12 hours or longer, turning several times. Remove chicken from bag & scrape off the seasonings & reserve. Heat the vegetable oil in large skillet. Brown chicken on all sides over medium-high heat, about 15 minutes. Reduce heat to simmer & add chopped onions, reserved rub seasonings, scallions, thyme, tomatoes, pepper sauce or whole pepper, seasoned salt, pepper, 1 cup chicken broth & 3 tablespoons Tortuga Dark Rum. Stir to distribute seasonings & make sure chicken does not scorch. Cover & simmer over low heat, stirring occasionally, adding chicken stock from time to time if needed, for an hour or until chicken is fork tender. Do not add too much broth - gravy should cook down & not be watery. Add more salt & pepper if needed.