How to Make It
Stir together olive oil, salt, paprika, thyme, black pepper, and cayenne in a small bowl. Rub mixture on outside and under skin of chicken. Stuff cavity with lemon, garlic cloves, and 4 onion quarters.
Place 2 inverted shallow ramekins in a 6-quart slow cooker. Place carrots, celery, and remaining onion quarters around ramekins; pour water over vegetables. Place chicken, breast side up, on top of ramekins. Cover and cook on HIGH until a thermometer inserted into thickest portion of breast registers 165°F, about 3 1/2 hours. Transfer chicken to a cutting board, and let rest 15 minutes.
Preheat broiler to HIGH with oven rack 6 inches from heat. Remove ramekins, and pour stock mixture through a wire-mesh strainer into a bowl; discard solids. Reserve stock for later use. Cut chicken into 6 pieces, and place, skin side up, on an aluminum foil-lined rimmed baking sheet. Broil until skin is golden brown and crispy, 4 to 6 minutes. Set chicken aside.
Heat canola oil in a saucepan over medium-low and cook shallot, lemongrass, ginger, and chopped garlic until fragrant, about 3 minutes. Add red curry paste; cook 1 minute. Add chicken broth (or reserved strained stock from chicken), coconut cream, and 1/2 of the sliced red Fresno chile. Simmer, uncovered, until slightly thickened, about 15 minutes. Add lime juice and fish sauce. Divide cooked jasmine rice, 12 ounces sliced Chicken, and red curry mixture among 4 shallow bowls. Garnish with remaining thinly sliced red Fresno chile, basil leaves, and lime wedges.