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1.MAKE THE RUB In a small skillet, toast allspice, peppercorns, cumin seeds, cinnamon & cloves over high heat until fragrant. Transfer to spice grinder and let cool Grind to a powder & transfer to a small bowl. Stir in paprika, chipotle and ancho powders, salt and sugar.
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2.PREPARE THE CHICKEN On a large rimmed baking sheet, flatten chicken by pressing on the breast bone. Sprinkle chicken with Adobo Rub. Cover & refrigerate for 30 min or up to 2 hours. Bring chicken to room temp before grilling.
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3.MEANWHILE, PREPARE THE SAUCE In a glass measuring cup, cover guajillo chiles with the boiling water. Cover and let stand until softened, about 15 min.
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4.In a med saucepan, combine orange zest &juice with vinegar, corn syrup, brown sugar, honey, chopped mango, ginger, habanero & coriander. Add guajillos and soaking liquid and bring to a boil. Boil over mod high heat until reduced by half, about 7 min. Transfer sauce to a blender and puree. Scrape puree back into the saucepan and simmer over moderate heat until reduced to 1 1/2 cups, about 15 min. Season with salt.
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5.Light grill. Oil grill grate & put chicken skin side down. Grill over moderately high heat until charred, about 7 min. Turn chicken & cook until charred on the other side, about 5 min. Turn the heat off in half of the grill or rake the coals to one side, away from the chicken. Cover and grill chicken over indirect heat, turning halfway through, until 160u00b0, about 1 hour.
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6.Brush half of sauce all over chicken. Flip chicken and set it over direct heat. Grill until richly glazed, about 1 min Turn chicken skin side up and grill until glazed, about 1 min longer. Let chicken rest for 15 min. Serve with remaining sauce and mango slices.
