Pick your favorite flavor, rub or brush onto 4 (6-ounce) skinless, boneless chicken breast halves, and grill until done.
First up, is the Mexican Mole Rub.
Combine 1 tablespoon water and 2 teaspoons instant espresso powder in a small bowl, stirring until espresso dissolves. Stir in 2 teaspoons smoked paprika, 1 teaspoon unsweetened cocoa, 1 teaspoon ground cumin, 1 teaspoon olive oil, and ¼ teaspoon salt.
Place 2 teaspoons juniper berries, 1 teaspoon black peppercorns, ½ teaspoon kosher salt, ½ teaspoon crushed red pepper, and 1 bay leaf in a coffee or spice grinder; process until finely ground. Combine juniper mixture, 2 tablespoons extra-virgin olive oil, 6 minced sage leaves, and 1 minced garlic clove.
Combine 1 tablespoon whole black peppercorns, 1 tablespoon fresh oregano leaves, ¼ teaspoon salt, and 1 crushed garlic clove in a mini food processor or mini chopper; pulse 8 to 12 times or until the mixture is coarsely to finely ground, as desired.