Whisk together your honey, water, and kosher salt in a large bowl or plastic container. Gently place your chicken into the water, cover and refrigerate for at least 2 hours, up to overnight.
Remove your chicken from the water and pat dry. Discard the brine.
Rub your chicken with your roasted garlic puree, paprika, salt and pepper. It should look something like this!
If cooking in an oven: On a lightly greased sheet pan, bake for 45-60 minutes in an oven preheated to 375F, or until the internal temperature of both the chicken breast and chicken thigh have both reached at least 165F.
If cooking on a grill: Set your grill to medium heat, and place the chicken on the grill grate skin-side down, and grill for 15 minutes before flipping to the reverse side. Continue turning the bird over every 15 minutes for 45-60 minutes, or until the internal temperature of both the chicken breast and chicken thigh have both reached at least 165F.
Allow your bird to rest for at least 10 minutes before slicing it up to serve.
Enjoy your toasty bird, and be sure to share some with your dragonfly buddy!