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Put paprika, cumin, sugar, coriander, fennel seeds, chile flakes, cayenne, cinnamon, cloves, and 1/4 teaspoon salt into a bowl and stir together to make a spice rub.
Massage the spice rub into the hens, inside and out.
Cut small slits into each breast and the place where the thighs join the breasts of each hen.
Drizzle hens all over with oil and lemon juice, then transfer to a roasting pan, cover, and refrigerate for 1 hour, or overnight.
Cut hens in half and arrange them on a serving platter.
Spoon the warm sauce over the hens and garnish with cilantro sprigs and lemon slices.