Spatchcock the best chicken you can get your hands on. Make a paste with coriander, fennel and cumin seeds (adjust to taste), garlic, olive oil, smoked paprika and chopped chilli, and rub all over chicken. Cover and leave for at least two hours in the fridge.
Prepare barbecue and cook, turning regularly but ensuring you get a good bit of charring. Garnish with yoghurt, pomegranate seeds, chopped coriander and barbecued lemon halves.