Flip slightly cooled store bought rotisserie chicken on its chest to expose the backbone. With kitchen shears, cut a straight line up both sides of the backbone and remove. Flip the chicken on its back and lightly press on the chest to flatten. Transfer to a lined baking pan.

Mix maple syrup and chili garlic sauce together and pour almost all of it over every part of the chicken, making sure to reserve about 1 Tablespoon of sauce for when the chicken comes out of the oven.

Strew some broccoli florets around the chicken. Drizzle the broccoli with olive oil, then season with salt, pepper, and garlic powder to taste. Pop the whole thing into a preheated 350 F oven for 10-15 minutes or until heated through. If the chicken is cold from the fridge, heat for 30-45 minutes or until heated through. However, if this is the case, add both the glaze and the broccoli later, after the chicken is just 10 minutes shy of being done. This way the sauce won't burn, and the broccoli won't over cook.

Pull out of the oven and drizzle the chicken with the remaining sauce for a nice glossy sheen. Serve with rice or mashed potatoes.