Preheat your oven to 200℃ . Crack open your beer and drink (or, God forbid, pour away) about half. Pop the honey, garlic paste, lime juice and Worcester sauce onto the can and give a wobble to mix. Set aside.
Take your fennel, cumin and coriander seeds and grind to a powder with a mortar and pestle. Mix with the rest of the dry herbs/spices, salt, pepper and the sugar. Drizzle the chicken with the olive oil and then rub the spice mix all over the chicken. Don't be shy, get as much on there as possible.
Carefully pick up the chicken and slide onto the beer can so its standing up with the can up the ... erm... cavity.
Place in the oven for around 1 hour 20 but do check the cooking times on the packet and set the timer for 10 minutes less than that.
Ten minutes before the end, brush the chicken all over with the barbacue sauce.
For the tater tots, skin and par boil the potatoes (around 6 minutes). Let cool and then grate with a box grater. Chop the parsley add all the ingredients to a bowl and mix. Season and then get the oil in a pan and bring up to a medium high heat. Drop a little of the mixture in to test the temp - it should start bubbling instantly. Shape the tots in your hand (the mixture should be pliable but if its too sticky add more flour) and then drop into the oil. There should be enough oil to cover half the tot. Cook in batches and flip half way through until golden brown (about 3 minutes each side). Leave on some kitchen paper to rest.
For the corn, either grill or boil until cooked. Soften the butter in the microwave then mix with the lime juice and syrup. Smother over the corn when ready.