Whisk together olive oil, smoked paprika, ground cumin, minced garlic, lemon juice, salt, black pepper and chopped fresh oregano in a bowl. Rub the mixture all over the chicken pieces, ensuring under the skin where possible. Cover and refrigerate at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Cook the chicken a la brasa (grill or oven)

Preheat a charcoal or gas grill to medium-high (around 200–220°C / 400–430°F). If using a stovetop or oven, preheat oven to 200°C (400°F) and set a cast-iron skillet or roasting pan in the oven while it heats. Remove chicken from fridge 20 minutes before cooking. Grill chicken skin-side down over direct heat 4–6 minutes until nicely charred, then move to indirect heat and close lid. Cook until internal temperature reaches 74°C (165°F), about 20–30 minutes depending on size, turning once. If oven method: sear skin-side down in hot skillet 4–5 minutes to brown, then transfer to oven for 20–25 minutes until 74°C. Let rest 8–10 minutes before finishing with cheese.

Trigo sarraceno (buckwheat) base

Rinse buckwheat groats under cold water. In a saucepan bring 2 cups water or stock, 1 tbsp butter (or oil), and 1/2 tsp salt to a boil. Add buckwheat, reduce heat to low, cover and simmer for 12–15 minutes until liquid is absorbed and grains are tender but not mushy. Remove from heat and let stand covered 5 minutes, then fluff with a fork. Keep warm until plating.

Queso ahumado y acabado

Slice smoked cheese into 6–8 mm (1/4 inch) thick slices. When chicken is rested and still warm, place cheese slices on top of each piece of chicken. If you want the cheese melted slightly, put chicken briefly under a broiler or on the grill's higher heat for 1–2 minutes until cheese softens and develops light color. Drizzle a teaspoon of olive oil over cheese if desired.

Tkemali de frambuesa (raspberry tkemali-style sauce)

In a small saucepan combine raspberries, white wine vinegar, sugar, minced garlic and red pepper flakes. Bring to a gentle simmer over medium heat, stirring and breaking down berries with the back of a spoon. Simmer 6–8 minutes until sauce thickens slightly. Remove from heat and stir in chopped cilantro, dill and 1/2 tsp salt. For a smooth tkemali, pass the sauce through a fine sieve or blend briefly and strain. Taste and adjust acidity or sweetness, then keep warm or cool slightly before plating.

Hierbas aromáticas y vinagreta

Whisk together extra virgin olive oil, red wine vinegar, lemon zest, salt and black pepper until emulsified. Stir in the chopped mixed fresh herbs. Adjust seasoning to taste. This herb vinaigrette will be used to finish the buckwheat and to lightly dress the chicken.

Assembly and plating

Place a generous scoop (about 1/2 cup) of warm buckwheat in the center of each plate and make a shallow well. Spoon 1–2 teaspoons of the herb vinaigrette into the buckwheat and lightly toss to coat. Place a piece of warm, cheese-topped chicken on the buckwheat. Spoon 1–2 tablespoons of the raspberry tkemali around and slightly over the chicken (more to taste). Drizzle a little of the remaining herb vinaigrette over the chicken and finish with a scattering of microgreens or young herbs and lemon wedges on the side. Serve immediately.