Toast the toasting spices until the cumin seeds begin to pop and aromas are released. Let cool and then grind in a spice grinder.
Put all ingredients in a food processor, adding the avocado oil a tablespoon at a time, until a paste is formed.
Lay the spatchcocked chicken flat, rubbing the mixture on both sides and under the skin on the breasts.
Heat a gas bbq to high and place the chicken with the inside side down. Turn the heat down to about 400F and let it cook for about 15 minutes. Flip the chicken over, turn the heat down to 350F and cook for 10 minutes.
Turn the gas down to super low on one side and keep medium heat on the other. Flip the chicken over so the inside is down and place on the low heat side.
I continued to bake, flipping every 5 minutes or so, until the internal temperature is 165F.