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Dice the shallots, red chillies, sweet red peppers, red bell pepper and spring onions. Drizzle with olive oil and roast until charred.
Add the chopped birdseye chillies, long red peppers, garlic, parsley, oregano, lemon zest and juice, and bay leaves to a food processor. Blitz, then add the roasted vegetables and blitz again.
Add the sweet paprika, cayenne pepper, white wine vinegar and olive oil. Blitz again until smooth. Taste and adjust seasoning as needed.
Spatchcock the chicken and season with sea salt and sweet paprika. Rub the piri piri marinade all over and under the skin. Marinate overnight.
Bring the chicken to room temperature, then add to a baking tray lined with leeks and lemons. Bake at 200°C, basting with the sauce and juices throughout, until the chicken reaches 160°F at the breast. Let it rest.
Cook the rice using the piri piri marinade and chicken stock.
In a saucepan, heat the remaining marinade with olive oil, honey, Worcestershire sauce and cold butter. Emulsify the sauce.
Serve the chicken over the piri piri rice, pour over the juices, and spoon the sauce over the top.