If you're in a rut with the same old chicken spice blend this blend will break the monotony.
This blend has a nice hot upfront heat that fades fairly quickly. You'll pick up a bit of tartness (not sweetness) from the dried mango and then this is rounded out by earthy and citrusy notes.
It is made with ancho, pasilla, cinnamon, ginger, onion, garlic, cumin, sea salt, demerara sugar, mustard, black pepper, coriander, California paprika, cloves, allspice, fennel, cayenne and de arbol.
As a rule of thumb you should use about 1 tablespoon of dry rub per pound of chicken or pork. For fish 1/2 that amount might be enough.