In a small bowl whisk together avocado oil, lemon juice, lemon zest, honey, garlic, turmeric, cumin, rosemary, salt, and pepper.
Pour the turmeric marinade over the chicken and allow to sit for a minimum of 1 hour. (If marinating for longer, cover and place in the refrigerator. Before cooking, allow the chicken to come back to room temperature.)
Place chicken in a cast iron skillet (or an oven safe pan) along with the wedges of onion, lemon slices, and extra rosemary sprigs.
Pour about half of the marinade over the chicken and onions.
Place chicken in the oven and bake for 25-30 minutes or until the chicken is cooked through. (About halfway through the cook time, I like to spoon some of the marinade from the pan over the chicken to baste it a bit and to keep it moist.)
I served this with roasted spicy rainbow carrots (olive oil, cumin, chili powder, cayenne and salt/pepper, roast at 375 for 20 minutes) and fresh arugula salad (so simple-just add salt, pepper and olive oil).