Spicy chicken with cabbage and apple salad

Ingredients:

• 2 chicken halves (about 1.8 kg total)
• Juice of 2 limes + wedges for serving
• 1/4 tsp ground allspice
• 3 tablespoons Sriracha sauce (Asian chili sauce)
• 3 tablespoons of honey
• 1/3 cup mayonnaise
• 1 Granny Smith apple
• 4 cups shredded coleslaw mix
• 3 green onions, thinly sliced

Preparation:

1. Preheat oven to 450°F (230°C) and line a baking sheet with foil. Pat the chicken dry with paper towels and sprinkle with 1 teaspoon of salt. Place skin-side up on the prepared baking sheet and bake until the skin begins to brown, about 25 minutes.
2. Meanwhile, prepare the glaze.:
   
   Combine the juice of 1 lime in a small bowl with the allspice, 2 tablespoons Sriracha sauce, and 2 tablespoons honey; set aside.
3. Prepare the salad:
   
   In a medium bowl, combine the juice of the remaining lime, 1 tablespoon each of Sriracha, honey, and mayonnaise. Slice the apple into strips and add to the dressing along with the coleslaw mixture and green onions; toss to coat. Season with salt to taste.
4. Remove the chicken from the oven and brush with the glaze; return to the oven and continue roasting until the skin is golden brown and crispy and a thermometer inserted into the thickest part of the chicken registers 165°F (74°C), another 7 to 10 minutes. Transfer the chicken to a cutting board and cut each piece in half. Serve with the coleslaw and lime wedges.