Combine Spice Blend ingredients in a small bowl; mix well.
For Chicken: Combine 2 tablespoons of Spice Blend, 1/4 cup corn oil and water in a large resealable plastic bag, blending well. Add chicken, seal bag and turn to coat chicken thoroughly with spices. Marinate in refrigerator at least 15 minutes.
Remove chicken from marinade; discard any remaining marinade. Grill chicken until cooked through, about 10 to 15 minutes (internal temperature should reach 170°F). Serve with Ancho Chile Sauce.
To make Ancho Chile Sauce: Heat 2 tablespoons oil in a small saucepan over medium heat. Add onions, cooking until softened.
Stir in remaining Spice Blend (approximately 5 tablespoons), tomato sauce and corn syrup, stirring well. Heat 1 minute, then remove from heat. Stir in cocoa until blended. Serve immediately, or cover and refrigerate up to 3 days.
Garnish with sesame seeds, fresh lime wedges, or cilantro, if desired.
RECIPE TIP: Try this recipe with grilled pork tenderloin or pork chops.