Bash all spices, spring onions, chillies and olive oil in a mortar and pestle.
Cut your chicken in half (down the back bone) and flatten out. Smear the chook in the mix and marinate for as long as you can.
Roast the chicken skin side down for 20 minutes at 200C. Take the chicken out and flip it, baste in the pan juices and place back in the oven at 250C until it become crispy. Serve with what ever accompaniments you like.