Hey, since it's been a couple weeks already, have you tried it at all? I'm like you and before I make something relatively new to me, I look at a bunch of recipes to study and become more familiar with it before actually making it. I will generally settle either on one or a mix of one that works for my tastes. If there are techniques new to me, I'll try a few of them over the course of a couple weeks.
I have made this dish before, however, it was with bottled sauce from Trader Joe's (not sure they carry it anymore?) a few years back. It was okay. I tried chicken, pork, and fish (first two used as marinade, second as a dipping sauce). It was too overwhelming and I didn't taste the proteins in any. However, the BL video crossed my sites a few days ago before seeing your post here, so I've been considering trying it with different protein (maybe shrimp or tempeh). The second video was interesting, if a bit cringe.
Not many here have posted comments on the specifics of the two recipes, so hopefully sharing my thoughts would be helpful. My personal preference would lean towards BL's video.. he's not smothering the thing in smoked paprika before applying the marinade. To my tastes, that would overwhelm the rest of the flavors, and probably taste like an ashtray. I've had that brand smoked paprika powder he is using, and it tastes like an ashtray to me (one of my exes was a smoker so I know what it tastes like yuuuuuuuck). BL's recipe additionally uses a small mix of peppers, rather than just fresno. I don't like the second video's stovetop pressing technique.
I don't know why people remove the backbone when spatchcocking chicken, that has such a great bit of skin and little bits of meat it's a chef's treat once it is grilled up.
Consider both recipes at the same time if you haven't already, half chicken on one, half on the other (whether using whole or pieces or whatever), roast/grill/pan fry both up. The BL technique is similar to BBQ chicken with the basting.
I'll probably try this recipe next week, and here's what I plan to do: I'll use a few peppers (sweet peppers, aji amarillo, and a little calabrian growing in my garden). Onion instead of shallot. Lemon and lime together. Considering subbing some hotsauce instead of vinegar since I am out of vinegar and don't like smoked paprika. Grilling outside. If I were doing a protein that needs more than 10 minutes, I would throw a small chunk of wood between the flames to add smoke, but shrimp, fish, and tempeh cook so fast that won't really do much so will skip it. I will, however, drop some left-over marinade into a hot pan to simulate the caramelization from basting.
Let us know what you've done, I am curious 
