Preheat oven to 350F and season chicken with salt and pepper.
Heat olive oil in a large, oven-proof saute pan over medium-high heat. Add chicken and cook, skin side down for 6-8 minutes until skin is dark brown and crisp, flip and cook another 2 minutes. Remove from pan and set aside.
Add onion and cook for 3 minutes, stirring frequently. Add garlic and tomato paste stir and cook another thirty seconds to begin to caramelize the tomato paste, it will start to turn a deep and dark red. Add can of whole tomatoes, use a wooden spoon to break and squeeze tomatoes into chunks. Stir in white beans, 1 tbsp of lime juice and fish sauce.
Bring to a simmer, return chicken to pan, skin-side up, being careful not to fully submerge the chicken--this will help keep the skin crisp. Carefully place in the oven, and cook, uncovered for 35-40 minutes, or until chicken is fully cooked.
Sprinkle with remaining lime juice and chopped cilantro.