Soak the chicken feet briefly in water with a little lime juice or white vinegar. Drain and rinse well.

Remove the nails and any remaining debris. Scrape away any discoloration with a knife, then make a few small slits in the thicker, fleshy parts of the feet.

Add the cleaned chicken feet to a large pot and cover with lightly salted water. Boil for about 30 minutes, or until tender.

Drain the chicken feet and discard the cooking water. Set the feet aside to cool to room temperature. You can also rinse them under cool water to speed up the cooling process.

In a large glass bowl, combine the onion, cucumber, chadon beni, chives, pimento peppers, bell pepper, Scotch bonnet, 1½ cups water, and ½ cup lime juice.

Add the cooled chicken feet and mix well so everything is evenly distributed. Taste and adjust the salt, lime juice, and heat as needed. Add pepper sauce if desired.

Cover and let the souse rest for at least 30 minutes before serving, stirring occasionally so the chicken feet remain well coated in the seasoned liquid.