Preheat the oven to 200°C.
Slice the chicken along the backbone and flatten it out with your palm.
Slash the chicken flesh and rub with halved lemons and vegetable oil.
Mix the spices in a bowl and rub the blend into the chicken.
Sear the chicken and lemons cut-side down in a hot griddle pan for 3 minutes.
Flip the chicken, drizzle with oil, and roast in the oven for 30 minutes until cooked.
Rest the cooked chicken for 10 minutes before carving into portions.
Fry onions and chillies in oil for 10 minutes until golden-brown.
Stir in the spices, garlic, and ginger and cook for 2 minutes.
Add ground almonds, tomatoes, cream, and stock, then simmer for 15 minutes.
Season to taste and stir in the chopped coriander.
Toss the salad ingredients together in a bowl and season with salt and pepper.
Serve the chicken with lentil salad, sauce, and charred lemon.