1. Season the chicken: Mix olive oil, paprika, garlic, cumin, thyme, sugar, chilli flakes, salt and pepper in a bowl. Rub all over the chicken legs. Cover and chill for at least 1 hour, or overnight if possible.
2. Prepare the grill: Preheat your BBQ for indirect cooking at 180–200°C. Bank the coals to one side or use a ceramic heat deflector on a Kamado.
3. Cook the chicken: Place the chicken on the cooler side of the grill. Close the lid and cook for 35–45 minutes, turning occasionally, until the internal temperature reaches 74°C. Move over direct heat for the last 5 minutes to crisp the skin.
4. Grill the corn: While the chicken rests, brush the corn with melted butter, sprinkle with smoked paprika, salt and pepper. Grill over direct heat for 8–10 minutes, turning often, until lightly charred all over.
5. Serve hot with lime wedges and any resting juices spooned over the chicken.

Multi-Cooker Option

For chicken only: Use the Air Crisp or Bake/Roast function at 190°C for 25–30 minutes, flipping halfway. Finish on Air Crisp for 5–8 minutes more until golden and crisp. Ensure internal temp reaches 74°C.

Corn: Grill using the Bake/Roast or Air Crisp function at 200°C for 10–12 minutes, turning halfway.