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1.
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For Chicken: Preheat oven to 425degreesF.
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Remove 5 cloves from garlic head; halve remaining head horizontally.
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Season chicken cavity with salt and pepper; stuff with halved garlic head.
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Crush garlic cloves, sprinkle with 2 teaspoons salt, and, mash with flat side of a large knife to a coarse paste.
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Transfer to a small bowl and stir in 1 tablespoon vinegar, 1/2 teaspoon black pepper, and cumin.
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Rub garlic mixture over chicken.
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Whisk soy sauce and sugar together and brush over bird.
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Tuck wings under back, cross and tie legs with kitchen twine.
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Brush chicken with oil and place, breast side down on a rack set in a roasting pan.
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2.
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Roast chicken until back is golden brown, 35 to 40 minutes.
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Remove pan from oven and turn chicken, breast side up.
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Remove kitchen twine and slightly open legs.
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Baste bird with pan drippings, return to oven, and roast until breast is golden brown and a meat thermometer inserted in thigh registers 170degreesF, 20 to 25 minutes more.
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Transfer chicken to a carving board; let rest for 10 minutes before carving.
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3.
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Puree cilantro, cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender until smooth.
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Carve chicken and serve drizzled with sauce.
