Mix paprikas, chilli flakes, mustard, vinegar, lemon juice, and lime juice into a smooth paste.
Coat the chicken in the marinade with 60ml of olive oil inside a sealed plastic bag.
Prick potatoes with a fork, rub with oil and seasoning, then wrap individually in foil.
Drizzle one garlic bulb with oil and wrap it tightly in foil.
Prepare the barbecue until coals are glowing and turning white.
Stuff the chicken with the halves of the second garlic bulb and mount it onto the half-full beer can.
Place potatoes and the wrapped garlic bulb in the coals and stand chicken upright in the center.
Add a foil collar to the chicken base, cover the barbecue, and cook for 15 minutes.
Remove the garlic bulb to cool while the chicken and potatoes cook for another 30 minutes.
Mash the roasted garlic into the butter and chives to create the garlic butter.
Toss lettuce, tomatoes, and cucumber with extra virgin olive oil for a salad.
Serve the chicken with skin-cross potatoes topped with garlic butter and the fresh salad.