Wash the chicken and pat dry inside and out with paper towels. Lay the chicken on a flat surface and press down to break the breast bone.
Reach in from the rear and remove the breast bone by working your fingers between the bone and the meat and pulling it out.
Combine Szechuan peppercorns, salt and five spice powder in a small bowl. Rub the seasoning inside the cavity and outside the chicken. Refrigerate about 8 hours or overnight.
To prepare the smoking mixture, combine tea leaves, sugar, rice, ginger, orange zest and cinnamon. Then prepare the smoking pot by lining the inside of stainless steel pot with aluminum foil.
Put the smoking mixture inside the pot. Place chicken on a rack and place the rack on top of the smoking mixture inside the pot.
Put the pot on top of a burner set to a medium flame and smoke the chicken until the thigh juices run clear or you can also use a thermometer and cook it on a 160°F heat.
Once it becomes golden brown, remove from the pot and brush with sesame oil and cool for about 10 minutes before cutting and serving.