Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper and set aside. \nIn a large bowl, whisk together the olive oil, garlic, juice and zest of 1 orange, lime juice and zest, Cuba spice and ½ tsp kosher salt. Slice the remaining orange into thin half moons. \nPlace chicken on prepared baking sheet and pour over half of the marinade. Toss well to evenly coat the chicken. Add vegetables to the bowl with the remaining marinade and mix well to coat. Spread vegetables in a single layer on the baking sheet, nestling in the chicken. Evenly disperse the orange slices over top.\nTransfer to the oven and roast for about 35 minutes, tossing once halfway through, until the vegetables are golden brown and chicken is cooked through. Turn the oven to broil and place the baking sheet on the top oven rack. Continue roasting until the chicken and vegetables are golden brown and crispy, about 2-3 minutes more. \nRemove from the oven and top with sliced avocado and freshly-torn cilantro leaves. Serve warm.