Place the chicken breast-side down on a large chopping board. Using sturdy kitchen scissors, cut along either side of the backbone and remove it. Flip the chicken over and press firmly down on the breastbone until you hear it crack flat. Alternatively, ask your butcher to do this for you.

Pat the chicken dry and season all over with a generous pinch of salt. Add all the marinade ingredients to a large bowl and mix together. Add the chicken and turn to coat thoroughly. Leave to marinate for up to 2 hours at room temperature.

Meanwhile, thinly slice the cabbage on a mandolin and tip into a bowl. Thinly slice just the green parts of the spring onions into rounds and add to the bowl, set the white parts aside for another use, like a stir-fry or soup base. Thinly slice the coriander and chillies and add to the bowl with the juice of the lime and the salt. Toss together and set aside.

Heat the oven to 230°C. Add all the sauce ingredients to a 35 x 26cm deep-sided roasting tray and whisk together. Sit the chicken skin-side up on top of the sauce, spreading the legs out so the skin browns evenly. Place on a shelf in the bottom half of the oven, you don't want it too close to the top or the chicken and sauce will burn.

Roast for 20 mins with the legs at the back of the oven, then reduce the heat to 180°C, rotate the tray so the legs are now at the front, and roast for another 30 mins, until the chicken is well browned and cooked through. Transfer to a board to rest for 15 mins.

Discard the cinnamon stick and fish out the Scotch bonnet. Scrape the sauce into a blender, don't worry if it looks curdled, it'll blitz up smooth. Tear half the Scotch bonnet into the blender and blitz until smooth. Taste and add more Scotch bonnet if you want more heat.

Grill the flatbreads in a hot frying pan for a couple of minutes on each side until well browned but still soft.

Once rested, carve the chicken and season with salt and a drizzle of olive oil. Arrange on a platter, pour the sauce around it and serve with the slaw and flatbreads.