Attempted my first spatchcock last night and it was a huge success. This board was a great source of info for the cook...many thanks!
The bird: bought a free-range bird from a local farm. Total weight was over 6 pounds.
The seasoning: Used a Thai-themed paste consisting of shallot, fresh ginger, chile-garlic paste, lime juice, soy, and fish sauce. I also gave the whole bird a light coating of coconut oil prior to seasoning.
The cook: 350, indirect with a foiled plate setter, cooked til breast was 160.
The results: Easily the most delicious chicken I've made. Crispy skin (let it sit in the fridge uncovered for 24 hours), super juicy on the inside. It helped starting with a really high-quality bird. Not sure if it's the free-range aspect, but I noticed the bird (while huge) was much leaner than the standard chicken I've bought over the years.
Results attached. Again, many thanks to the community for all the great info!