Make the rub. Mix the herbs and spices in a bowl and pass the chicken through it. Make sure that each piece of chicken has a good amount of rub on it.
In a cast iron pan over the fire, grill two pieces of chicken The Bastard two pieces of chicken at a time in plenty of vegetable oil.

Fry them briefly and hot on both sides (they do not have to be cooked), so that the rub stays on and is toasted.
Remove the leftover rub from the pan in between, otherwise it will burn.

Place the plate setter on The Bastard and place the chicken pieces on the grill above it. Cook the chicken for 25 to 30 minutes until it reaches a core temperature of 72 °C.

Serve the chicken with some spring onion and a spicy dipping sauce.