Skin the drumsticks by pulling the skin toward the end of the bone and using a pair of scissors to cut it off. Set aside in a large baking dish.
In a small bowl, combine the coriander, cumin, turmeric, ginger, saffron, and sea salt. Season with pepper to taste. Add the garlic and the lime zest and juice. Stir in the olive oil and fresh herbs. Coat the chicken with the sauce and place in the fridge for a few hours so that the flavors develop - although can cook the chicken right away if you wish.
Preheat the oven to 400 degrees F (200 degrees C). Add the tomatoes, lime leaf, onion, and water to the baking dish. Bake the chicken for 20 minutes.Reduce the temperature to 375 degrees F (190 degrees C) and continue to cook for 40 minutes, stirring a few times, until the chicken is cooked through. Stir the coconut milk into the sauce in the pan and continue to cook for 10 more minutes.
Serve over a grain like millet, quinoa, or short brown rice.