Pat dry the chicken with paper towels.
Place the chicken breast side down on a board or flat work surface.
Next, cut both sides of the chicken's backbone with kitchen shears, starting at the thigh and working your way to the neck. Remove the backbone and save it for homemade chicken stock.
Grab hold of both sides of the chicken and open like you would a book. Turn the breast side up.
Push down on each side of the breast with your hands until you hear it cracking. Then flatten the chicken.
Remove the wishbone if you want. It's easier to carve the breast if it's in a single piece.
Rub inside and out of the chicken with salt and set aside.
Stir together garlic, soy sauce, chile paste, lime juice, chile powder, paprika, oregano spice, cumin, black pepper, and honey in a medium bowl. Set it aside.
Then let this mixture sit for a little bit - about 5 minutes.
Generously rub the chicken inside out with the spice blend, then refrigerate until ready to cook.
Place the chicken in a cast iron or roast the chicken on top of a cookie rack.
Roast at 400℉/205℃ until the skin crisps and your instant-read thermometer inserted into the thickest part of the breast reads 165℉/74℃. It takes about 35-45 minutes.
Cut the chicken into quarters or to desired pieces. Serve with Peruvian green sauce.