Add all of the spice mix ingredients together and mix. Combine with the avocado oil. Rub all of the hens with the spice rub mix and stuff the cavity with an onion wedge, one lemon wedge, a garlic clove. and a lime wedge, and place in the roasting pan. Place the rest of the lemon, onion, and garlic portions in the roasting pan surrounding the hens.
Roast for 1 hour or until the internal temperature reaches 165°F or 74C.
While the hens are cooking add the rice and champagne to the saucepan. Bring to a boil and reduce to simmer and cover. Cook for 20 minutes. Remove from the heat and let stand covered for 5 minutes. Fluff with a fork.