Place the rabbits in a shallow earthenware dish. Season with salt and pour in the lime juice. Add half the red chili and the onions. Cover and refrigerate overnight, turning the rabbit pieces from time to time. The next day, remove the rabbit pieces from the marinade, reserving the onions and marinade. Strain the marinade. Heat one tablespoon of the oil in a large frying pan and brown the rabbit pieces, for about 30 minutes (less if the rabbit is tender). Heat the remaining oil in a frying pan and cook the onions until golden. Stir in the reserved marinade and the honey. Boil hard until reduced by one-quarter. Add the rabbit pieces to the sauce and simmer for 5 minutes, uncovered. Place the rabbit on a serving platter and serve with Pilaf rice and the yogurt mixed together with the tarragon.
