Directions

1. Combine 2 teaspoons Bouillon with 1 tablespoon oil, then rub on chicken. Grill or broil chicken, turning once, until chicken is thoroughly cooked, about 15 minutes.
2. Chop remaining onion and finely chop remaining habanero chili pepper. Heat remaining 1 tablespoon oil in deep 12-inch skillet over medium heat and cook onion and red pepper, stirring occasionally, until tender, about 5 minutes. Stir in tomatoes. Reduce heat to low simmer until soft and tender, about 10 minutes. Stir in hot water and remaining 3 teaspoons Bouillon to skillet. Bring to a boil over high heat. Reduce heat to low. Add chicken and lime and simmer, stirring occasionally, until chicken is heated through, about 3 minutes.
3. Thinly slice 1-1/2 onions and add to heat-proof bowl. Pour boiling water into bowl and let stand 3 minutes; drain. Toss onions with lime juice, garlic, 1/2 of the habanero chili pepper and oregano. Marinate at least 1 hour. Stir in 1 teaspoon Knorr® Tomato Bouillon with Chicken flavor; set aside.
4. Stir in cilantro and mint. Serve in bowls and top with pickled onions and, if desired, additional lime slices.