Preheat oven to 350°F.
Rub chicken all over with butter, salt, and garlic powder, ensure to get this under the skin. Tuck wings under the chicken and tie the legs together.
In a food processor or blender, blend June plum with 1/2 cup of water. In a saucepan combine june plum puree, onion, brown sugar, ginger, cumin, and honey, cook for approx. 10 mins over medium heat until thick and rich.
Remove ¾ cup of the mixture for glaze and reserve the remaining mixture for sauce.
Roast chicken in the oven for about 1 hr 15 mins, pour glaze over chicken, and continue to baste the chicken every 10 mins for approx. 45 mins or until a thermometer inserted in the thigh reads 165°F.
Once the chicken is cooked through and has a golden glaze, remove it from the oven and let it rest for 15 mins before carving.
Serve the roasted chicken with the remaining glaze as sauce on the side.
Carve and enjoy!