Combine the onion, brown sugar, soy sauce, vinegar, thyme, oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.

Preheat your oven's broiler.

Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.

Bring a large pot of water to a boil and add the green beans. Cook for about 4-6 minutes, until tender. Drain and transfer to a bowl.

Meanwhile, add the butter to a small skillet over medium heat and melt.

When sizzling, add almonds and cook for about a minute until almonds are lightly toasted.

Add the lemon juice and salt and stir, continuing to cook for about 30 more seconds.

Drizzle butter and almond mixture over green beans.

Serve.