Remove stems from peppers.
Slit open; remove seeds and ribs.
Finely chop peppers and garlic.
Place in small bowl.
Stir in cloves and cinnamon.
Gut bacon into 1-inch pieces.
Lift skin layer of chicken at neck cavity.
Insert hand, lifting skin from meat along breast, thigh and drumstick.
Using small metal spatula, spread pepper mixture evenly over meat, under skin.
Place layer of bacon pieces over pepper mixture.
Skewer neck skin to back.
Tie legs securely to tail and twist wing tips under back of chicken.
Insert meat thermometer in center of thigh muscle, not touching bone.
Arrange medium-hot Briquets around drip pan.
Place chicken, breast side up, over drip pan.
Cover grill and cook about 1 hour or until meat thermometer registers 185°F Garnish with cherry tomatoes and serrano chili peppers, if desired.