Fry the onions in 1 tbsp olive oil and 1 tbsp butter over medium heat until dark brown, but not burnt. When they’re done, throw them in a blender along with the cilantro, mint, jalapenos, almond meal, and 1/4 C chicken stock. (Note: You can alter the spiciness to taste by removing some or all of the ribs and seeds from the jalapenos before blending the rest in.) Puree.
In that same pan, add another 1 tbsp olive oil over low heat, and saute the bay leaf, cardamom pods, cinnamon, ginger, and garlic until they start to smell just wonderful. Raise the heat to medium, add the chicken pieces, and continue to saute for another 5 minutes or so, or until seared on all sides. Add the coriander and cumin, and saute another 2 minutes. Add the green puree, and saute for yet another 2 minutes.
Add the salt, sugar, lime juice, and 1/2 C chicken stock. Bring to a boil, then lower the heat and simmer until the chicken is cooked. Stir in the heavy cream.
Heat about 1/2 tbsp olive oil in a separate small pan or, ideally, in a metal ladle, and stir in the ground mace as the oil heats. Give it about 10 seconds, then stir the mace oil into the korma.