Spatchcock or butterfly the bird by taking a pair of tough kitchen shears (or very carefully with a sharp knife) and cutting down both sides of the spine until you can pull it out. Set the bird breast-side-up and push down like you’re giving CPR, until the bird flattens. Save the spine for stock if desired.
Pat the chukar very dry. Season generously with salt and pepper. Rub lightly with five-spice powder on both sides and then with a small amount of oil.
Let the chukar sit for 20–30 minutes at room temperature.
Preheat oven to 400°F.
Add the 1 teaspoon of oil or lard to a large cast iron skillet over medium-high heat. Add the bird breast-side-down and cook for 5-8 minutes, or until golden brown (adjusting heat if necessary to ensure it doesn’t burn). Flip the bird and add the butter, ginger, garlic, and whole spices to the corner of the skillet. Once melted, tilt the pan and begin spooning the infused butter over the bird for 5 minutes, getting it into the nooks and crannies.
Transfer the skillet to the oven. Cook for 5-10 minutes (or until interior reads 155°F on a temperature probe), opening the oven once halfway through to baste the bird.
Baste the bird one last time, then give it a spritz of lime juice and fish sauce. Set aside out of the oven to rest for 7-8 minutes.
Meanwhile, combine the salad ingredients in a medium mixing bowl and toss well.
Squirt some hoisin sauce and sriracha on two plates. Cut the bird in half down the middle with a strong kitchen knife, and put half on each plate. Serve with the bean sprout salad.
