Prepare the marinade by blending together olive oil, salt, crushed chilies, scotch bonnet pepper, lemon juice, paprika, coriander leaves, dried thyme, red pepper, green pepper, garlic cloves, and sweet chilies.
Season the chicken legs, chicken breasts, and chicken wings with jumbo seasoning, hot chili powder, paprika, parsley, garlic salt, oregano, and dried herbs.
Coat the chicken pieces with the prepared marinade, cover, and refrigerate overnight.
Preheat the oven to 170°C (fan) and bake the chicken for 30 minutes, then increase the temperature to 180°C and bake for an additional 15 minutes.
While the chicken is baking, prepare the garlic bread using ciabatta.
Serve the chicken with the garlic bread and any remaining marinade sauce.
