Place the vegetable stock and the pinch of saffron in a microwave safe measuring cup and microwave about 45 seconds to heat the stock and disolve the saffron.
Pat the skin of the chicken dry with paper towels. Season with salt and pepper.
In a large pan, heat the avocado oil over medium-high heat, until the oil shimmers. Add the chicken pieces, skin side down and allow to brown, six to seven minutes. Turn and allow to brown about five minutes. Remove the chicken pieces to a plate. Set aside.
Reduce the heat under the pan to medium. Add the onions and saute until starting to brown, about five to seven minutes. Add the garlic and cook an additional one to two minutes, until the garlic become fragrant.
Return the chicken pieces to the pan. Add the vegetable stock and juice from half the lemon. Slice the remaining half of the lemon and top the chicken pieces with slices.
Reduce the heat to low, cover the pan and allow the chicken to cook through, about 35 minutes.
Serve the chicken with a side of black rice.