Heat a heavy-bottomed skillet over medium until hot. Add the oil and warm until it shimmers.

Season the drumsticks lightly with salt and pepper. Place them in the skillet and brown until golden, about 5 minutes per side. Transfer to a plate.

Add the sliced onion and minced garlic to the same pan. Cook, stirring, until they soften and begin to brown, about 4 to 5 minutes.

Sprinkle in sea salt, pepper, turmeric, and curry powder. Stir constantly for 1 to 2 minutes so the spices bloom and become fragrant.

Pour in the fire-roasted diced tomatoes and let them heat and break down for 2 to 3 minutes.

Add the diced rhubarb, coconut sugar, lime juice, and chicken stock. Stir to combine and bring the mixture to a gentle simmer.

Return the browned chicken to the pan, nestling each piece into the sauce. Bring back to a simmer, then lower the heat to medium-low.

Simmer uncovered for about 1 hour, stirring occasionally. The sauce should thicken and the chicken become tender.

Taste and adjust salt and pepper as needed. Finish with chopped parsley just before serving.