Preheat the broiler in your oven to max.
Add the shallots, garlic, and chillies to a baking tray and season lightly with neutral oil and salt. Put under the broiler until everything is evenly charred, about 7-10 minutes.
Add the charred veg to a blender jug along with the annatto paste, vinegar, orange juice, oil, and salt + pepper. Blend till smooth, you can add another tbsp or oil if needed to get the right consistency. You want it to be thick but smooth. Set aside 1/4 cup of the marinade for later.
Coat your chicken in the remaining marinade and put in the fridge, covered, for at least 6 hours or ideally overnight.
Preheat your oven to 375 Fahrenheit on convection (if you have that function).
Remove the chicken from the marinade and lay on a rack on a baking tray, I suggest lining the baking tray with foil to avoid the sauce burning on the tray. Roast on the middle rack for 20 minutes. Take out the chicken and brush on the remaining marinade. Turn your oven up to 425 and put the chicken back in, roast until it’s dark and crispy, about another 20 minutes. The internal temperature should read 155 Fahrenheit.
Once you remove the chicken and let it rest for 15 minutes, the internal heat will finish cooking the bird and bring it up to a perfect 165. This will result in the juiciest chicken you’ve ever had, guaranteed. Cut the chicken into manageable pieces and serve on a tray with lime wedges.
Zest all three limes into a quart container or small bowl. Slice off the two ends of each lime and carefully slice off the remaining peel, following the curvature of the lime, top to bottom. Cut out each segment of lime, trying to keep the segments free of any pith. Keep the segments separate to garnish the salad with at the end. Squeeze the remaining juice from the limes into the container with the zest.
Add the remaining dressing ingredients to the container and close the lid tight. Shake like a martini to incorporate the ingredients (or just whisk it). Slice the celery, cilantro, and shallots into thin pieces and set aside.
Dress the salad and top with the lime segments. Serve everything with some chopped cilantro on the side and a fresh green salsa.
