Place the chicken pieces, vinegar, lemon juice, salt, and olive oil in a bowl and mix well.

In a small bowl, combine all the spices: garlic powder, onion powder, cumin, red pepper, thyme, and black pepper. Use half of this spice mixture to season the chicken, saving the other half for the potatoes.

Cover the bowl with the chicken and leave it in the refrigerator to rest for 30 minutes.

Meanwhile, peel and grate the potatoes and thinly slice the onion.

In a frying pan over medium heat, melt the butter and add a little olive oil. Add the sliced onion and fry until soft and golden.

Stir in the tomato paste and cook for 1 more minute, stirring constantly.

Add the grated potatoes, the remaining spice mixture, and additional salt to the pan. Stir well to combine.

Spread the potato mixture evenly in a baking dish. Arrange the marinated chicken pieces on top of the potatoes.

Place the tray in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) and bake for 30 minutes.

After baking, brush the chicken with melted butter to enhance its flavor and color.

Finally, sprinkle with finely chopped parsley and serve with your choice of garnish.