Need some help with varieties of spatchcocked chicken

Hey all, after several pizzas and a couple wonderful pork loin plus a few odds and ends here and there (steaks, burgers), I did my first spatchcocked chicken last night. First off, it was much easier than I thought it would be. To prep the bird I simply used a room-temp butter with lemon-pepper mixed in and smeared it all over. Then sliced some lemons on top of/below the bird while cooking. It was awesome chicken...I don't know I've ever head chicken breast that tender AND juicy before. So, long story short, I like this style of cooking chicken a lot, I think. Myself, I like BBQ style with more spices and big flavor than my wife does. She's happy with something more plain. So, what are a few ways you prefer to season/prep the bird to yield the crowd pleasers for those who prefer either BBQ'd or more 'plain' like lemon pepper? Thanks. Also, got an 8 lbs Boston Butt on the EGG right now. Five hours in and doing well so far. Hope to serve it for dinner tonight.