Put Habanero, soy sauce, honey, coconut sugar, fennel seeds, cayenne pepper, allspice, thyme, ginger, garlic and green onions in a blender and blend until smooth. Add apple cider vinegar, lime juice and orange juice and continue to blend until well combined.
Put chicken breasts in a ziplock bag or marinating dish, pour marinade over, seal the bag or dish and let the chicken marinate in the refrigerator for 4 hours (or longer).
Instant Pot Directions
Pour marinade from ziplock bag into the bottom of the Instant Pot. Add ½ cup water. Set the trivet that comes with the Instant Pot on top of the marinade and position chicken breasts on it. Close the lid, lock and seal it and set the cook time manually for 8 - 10 minutes, depending on the thickness of the breasts. When cooking time is up, use the quick release to release the pressure. Remove the chicken breasts and shred. Moisten with some of the pan juices.
Heat oven to 375°F. Remove chicken breasts from the marinade and place in a single layer in a baking dish. Bake at 375°F. for 20 minutes. Meanwhile, pour marinade into a small saucepan. Heat to boiling over medium heat until reduced by one-third. Spoon reduced marinade over chicken breasts and continue to cook for 15 to 20 minutes or until chicken has reached an internal temperature of at least 165°F.
Heat grill and grease grates. Remove chicken breasts from marinade, pour marinade into a small saucepan. Heat to boiling over medium heat until reduced by one-third. Grill chicken breasts for 5 minutes per side or more, depending on their thickness, basting frequently with the marinade. Cook until chicken has reached an internal temperature of at least 165°F. Remove and let rest for 5 minutes before serving.