Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top.

Prepare the chicken: Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone, removing it entirely. Flip the chicken over and press firmly on the breastbone until it lies flat (spatchcocked).

Season the chicken: Rub the entire chicken with olive oil. In a small bowl, mix the salt, pepper, garlic powder, and smoked paprika. Sprinkle this mixture evenly over both sides of the chicken, ensuring good coverage under the wings and legs.

Roast initially: Place the seasoned chicken presentation-side up on the wire rack. Roast for 40 minutes.

Prepare the glaze: While the chicken roasts, combine the honey, sriracha, apple cider vinegar, and smoked paprika in a small saucepan. Heat gently over low heat, stirring until just warmed through and combined. Do not boil.

Glaze and finish: After 40 minutes, brush half of the hot honey glaze generously over the chicken. Return to the oven and roast for another 20-25 minutes. Brush with the remaining glaze and roast for a final 5-10 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. The skin should be deeply golden and slightly sticky.

Rest and serve: Remove the chicken from the oven, tent loosely with foil, and let it rest for 10-15 minutes before carving and serving.