Dry-fry chipotle and habanero chillies in a hot pan until skins are blackened.
Soak chillies in warm water for 20 minutes until soft.
Remove stalks, seeds, and skins from chillies, then chop the flesh.
Pound chilli flesh with salt and olive oil in a pestle and mortar to a smooth paste.
Mix orange juice, oregano, and garlic into the chilli paste.
Spread the marinade over the spatchcocked chicken and refrigerate for at least 30 minutes.
Melt butter in a saucepan and fry onion and garlic until soft.
Stir in coriander stalks and fry for 4 minutes.
Add black beans with their liquid, boil, then simmer for 15 minutes.
Heat a griddle pan and place chicken skin-side down in the pan.
Place a foil-wrapped brick on the chicken and cook for 25 minutes until juices run clear.
Rest the chicken before carving and serve with frijoles, cheese, salsa, lettuce, and tacos.