Preheat the oven to 450 degrees F (230 degrees C).
Rinse the Whole Chicken (4 pound) and trim any excess fat flaps. Pat the bird dry with paper towels and sit, breast-side up on a rack inside a baking sheet.
In a small mixing bowl, stir together the Coconut Oil (1/4 cup), Chinese Five Spice Powder (1 teaspoon) and Sea Salt (1 teaspoon).
Gently separate the skin from the chicken and rub the coconut oil mixture underneath. If the bird is very cold, the oil might seize up – don’t worry about it.
Lightly brush the outside of the bird with Canola Oil (to taste). Roast the chicken in the oven until the juices run clear, 60 minutes. Remove the pan from the oven and rest the chicken until cool enough to touch.
In a small saucepan, combine the Gluten-Free Tamari Soy Sauce (1/2 cup), rice Rice Vinegar (2 tablespoon), Fresh Ginger (2 inch), Garlic (2 clove) and Raw Honey (1 tablespoon). Simmer over medium heat, stirring occasionally, until thickened, 10 minutes.
Brush the chicken with the sauce and carve, thinly slicing the breast on an angle.
Arrange the chicken on a platter and serve alongside the remaining glaze, Boston Lettuce (to taste), Scallion (to taste), and some kimchi pickles.