In a blender or food processor, add the Red Fresno Chili Pepper (3), Serrano Chili (1), Jalapeño Pepper (2), and Habanero Pepper (1), if using it. Add the Crushed Red Pepper Flakes (3 teaspoon), Smoked Paprika (3 teaspoon), and Freshly Ground Black Pepper (3 teaspoon). Remove the stems from the Bay Leaf (3). Cut the brown ends off the Garlic (12 clove). Carefully peel the Sunkist Orange (2). Add to the blender.
Remove the stems from the Fresh Thyme (2 bunch). Squeeze the oranges on top of the thyme leaves. Transfer everything to the blender and add the Extra-Virgin Olive Oil (1/2 cup). Mix on low and slowly increase the speed.
To debone the Whole Chicken (3 pound), using a boning knife, cut through the center of the chicken and follow the boneline of the bird, from the wing joint to the leg joint, keeping the oyster. Do this on both sides of the chicken.
Cut the wings off from the chicken. Make a cut through the middle of the leg and remove the bone. Discard the bones and wings or save for a stock.
Lay the bird flat in a deep wide dish. Season with Kosher Salt (to taste), then “massage” it with the marinade and let sit for 2 hours in the refrigerator.
Preheat the oven to 450 degrees F (230 degrees C).
Place the bird in a cast iron pan with some olive oil breast side down and cook on medium-high heat. Use the oil in the bottom of the pan to cover the top part of the chicken. Cook for about 5 minutes.
Press the chicken with a brick or with a cast iron grill press. Place the pan and chicken in the oven for 10 to 15 minutes minutes.
While the bird is resting, thinly slice the Kumquat (5), reserve the ends, and put the slices into a bowl.
Cut the peel off from the Cara Cara Orange (1), reserve the ends, cut it into wheels, and add to the bowl.
Cut the peel off from the Mandarin Orange (2) and cut into wedges.
Squeeze all the reserved ends and peels into the bowl.
Break the Castelvetrano Olives (to taste) and Nicoise Olives (to taste) into halves and add them to the bowl.
Quarter the Fennel Bulb (1) and shave into thin slices using a mandoline into the bowl. Add Salt, Pepper, and Olive Oil, and mix well. Add the Fresh Mint Leaves (2 tablespoon) and toss.
When ready, transfer the chicken to a casserole dish and top with its own juices from the pot. Add the salad to the dish. Serve and enjoy!