Add shallots, garlic, jalapeno, cilantro, zest, juice, spices, seasonings, hot sauce and water to a food processor or blender and pulse until chopped well. Add olive oil in a steady stream with machine running. Add all to a zip-top plastic bag or container with tight-fitting lid and cover chicken well, tossing to coat. Marinate and refrigerate chicken 2 hours up to overnight. Bake in 350° oven on parchment-lined sheet pan, topping with marinade, cooking until internal temp reaches 165°, approx. 30 min. Serve with citrus slices and jasmine rice.