Preheat oven to 400ºF.
Place a medium-size pot filled with water over high heat and bring to a boil to blanch the cipollini onions. Blanching the onions for a minute will allow you to easily wipe away their skins with a kitchen towel. If your store does not carry cipollini onions, peel 4 small to medium onions and quarter them with root ends intact.
While the water is coming up to a boil, prepare the chicken spices: In a small mixing bowl, combine the smoked paprika, grill seasoning, chili powder, ground fennel and poultry seasoning. Drizzle the chicken halves with some EVOO, a couple of tablespoons total, and coat the chicken halves evenly with spice – they will be deep red in color.