Preheat an oven to 375 F.

Dry the chicken well of any moisture and sprinkle liberally with salt and pepper.

Preheat a large skillet over medium high heat with two tablespoons of oil. In batches of four, sear the chicken on all sides until golden brown, about 6-8 minutes per batch. Transfer the chicken to a large roasting pan and continue with the remaining chicken until everything is browned.

Drain off all but two tablespoons of the fat in the pan. Add in the shallots, ginger, cinnamon, cardamom and a pinch each of salt and pepper, and sauté until fragrant, about 1 minute. Deglaze the pan with the Cointreau, scraping up the bottom of the pan, and allow the alcohol to evaporate and cook down, about 4 minutes.

Add in the chicken stock, 1/2 cup plus 2 tbsp of honey and orange juice and return the chicken to the pan, overlapping the pieces if needed. Bring the liquid to a boil over medium high heat, then transfer the chicken pieces to the roasting pan, skin side up. Pour all of the liquid over the chicken and transfer to the oven. Roast for 30 minutes, uncovered.

Remove from the oven, and nestle all the rhubarb in between the chicken. Cover with tin foil and return to the oven for 30 minutes. Taste the sauce and season with salt and pepper.

Transfer the chicken to a serving platter surrounded by pieces of rhubarb and a few large spoonfuls of sauce. Drizzle with the remaining 2 tbsp of honey and a sprinkling of mint. Serve the residual rhubarb and sauce on the side.