Preheat the oven to 400°F. Pat the spatchcock chicken completely dry, then rub with olive oil, kosher salt, black pepper, and paprika until evenly coated.

Heat a large cast iron skillet over medium-high heat. Place the chicken skin-side down into the skillet and press with a second heavy skillet or weight. Sear until the skin is deeply golden brown and crispy.

Transfer the skillet to the oven and roast for 35 to 45 minutes, or until the thickest part of the chicken reaches 160°F. Flip the chicken near the end of cooking and roast briefly uncovered to deepen the color. Rest before serving.

Place the pork chorizo and sliced green garlic into a sauté pan over medium heat. Cook until the chorizo is browned and the garlic becomes soft and fragrant.

Add the gigante beans and chicken stock. Simmer until slightly reduced and glossy. Stir in the butter and chopped cilantro, then season with kosher salt and black pepper. The beans should remain lightly brothy and creamy.

Score the flesh side of the zucchini lightly with a knife, then rub with olive oil and salt. Grill or roast the zucchini and Anaheim peppers until softened and lightly charred.

Char the corn tortilla directly over a flame or in a dry skillet until deeply toasted.

Add the charred zucchini, Anaheim peppers, tortilla, garlic cloves, raisins, walnuts, butter, spinach, cilantro, cumin, and chicken stock to a blender. Blend on high speed for about 5 minutes until completely smooth and silky. Add more stock as needed to adjust consistency. Finish with lime juice and kosher salt to taste.

Spoon the chorizo gigante beans into a shallow bowl or plate. Place the roasted chicken over the beans and spoon the green mole generously over the top. Finish with black and white sesame seeds and serve immediately.