1. Preheat oven to 425 degrees Fahrenheit.
2. Prepare the chipotle rub. In a food processor or in a large cup with an immersion blender, purée the coconut cream, three tablespoons of chipotles in adobo sauce (use some of the actual chipotles if you like it hot), garlic, smoked paprika, and one teaspoon salt. Set aside.
3. Line a baking sheet with foil or Gefen Parchment Paper and spread out the potatoes in a single layer. Drizzle with two tablespoons of olive oil and half a teaspoon salt and toss to coat. Return potatoes to a single layer on the baking sheet.
4. Place the spatchcocked chicken on top of the potatoes and season both sides with half a teaspoon of salt, ending with the chicken breast-side up. Rub the chipotle mixture all over both sides of the chicken, under the skin, as best you can, and finish with one tablespoon of olive oil.
5. Roast on the center rack for 50 to 60 minutes, until cooked through (165 degrees internal temperature if you have a meat thermometer) and golden. Remove from oven and let cool for 10 minutes before cutting.
6. Using an immersion blender or food processor, blend together the cilantro sauce ingredients until smooth. Serve alongside warm chicken.
To spatchcock the chicken yourself, place whole chicken breast-side down on a cutting board. Starting at the thigh, cut along one side of the backbone with kitchen scissors (ideal) or a knife. Turn the chicken around and cut the other side of the backbone until it can be removed. Flip chicken breast-side up on the board and press down hard to flatten and splay it open. Preparing the chicken like this allows for much faster cooking and a seriously crisp exterior!