Preheat oven to 450℉.
Place the whole chicken on a cutting board and flip it over, breast side down, so that the backbone is face up. "Spatchcock" the chicken, or remove the backbone, by using a pair of good poultry shears to cut along both sides of the backbone. Discard the backbone (or save it for making stock). Rinse chicken (inside and out) and pat very dry.
Transfer chicken to a large oven safe skillet (I use a cast iron) or sheet pan, cavity side up.
In a small bowl, combine the oregano, paprika, cumin, garlic powder, salt, pepper and avocado oil and stir until well combined.
Brush 1/4 of the seasoning mixture on the inside of the cavity. Flip chicken over skin side up and pat dry one last time. Brush the remaining seasoning mixture all over the top of the chicken, until evenly coated.
Transfer chicken to oven and cook until the chicken is cooked through, 35 to 45 minutes depending on the size of your chicken, or until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove chicken from oven and let rest for 10 minutes before serving.
Quarter the chicken, and serve with the green sauce.