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nickgriglack
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In a small bowl, stir together 2 teaspoons each jerk seasoning and salt, and ½ teaspoon pepper. Use to season the chicken all over. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add half of the chicken skin down and cook undisturbed until deep golden brown, 7 to 10 minutes. Transfer skin up to a plate. Repeat with the remaining chicken.
Pour off and discard all but 2 tablespoons fat from the skillet. To the pan, add the onion, scallion whites, habanero and the remaining 2 teaspoons jerk seasoning. Cook over medium, stirring, until the onion is lightly browned, about 2 minutes.
Stir in the ketchup, soy, lime juice and 1 cup water, then bring to a simmer, scraping up any browned bits. Return the chicken skin up to the skillet. Cover, reduce to medium-low and simmer until a skewer inserted into the thickest part of the thighs meets no resistance, about 20 minutes.
Transfer the chicken to a serving platter. Remove and discard the habanero, then continue to cook the liquid over medium-high, stirring, until thick enough that a spoon drawn through it leaves a trail, 7 to 10 minutes. Remove from the heat, then taste and season with salt and pepper. Pour over the chicken and sprinkle with scallion greens. Serve with lime wedges.