1. 1. Preheat the oven to 400°F (200°C).

2. 2. Season the broiler-fryers with salt, pepper, and a drizzle of Asian fish sauce.

3. 3. Place the broiler-fryers on a baking sheet lined with foil and bake for 45-50 minutes until cooked through.

4. 4. In a small bowl, mix cornflakes and arrowroot to create a crispy coating for the chicken.

5. 5. Remove the chicken from the oven and coat each piece with the cornflake mixture.

6. 6. Return the chicken to the oven and bake for an additional 10-15 minutes until the coating is golden and crispy.

7. 7. In a separate bowl, toss asparagus with olive oil, salt, and pepper. Roast in the oven for 10-12 minutes until tender-crisp.

8. 8. Slice Anjou pears and arrange them on a plate with the asparagus for the salad.

9. 9. Serve the barbeque chicken alongside the asparagus and pear salad, drizzled with barbeque sauce.

10. 10. Enjoy your flavorful meal!