Prepare the brine - to a saucepan, add 1 cup water, the salt, sugar, bay leaves, and garlic. Bring to a simmer to dissolve the sugar and salt. Once boiling, remove from heat and add the ice. Once the liquid is cool, place into a freezer bag; add the chicken to the brine, making sure it is completely submerged. Refrigerate for 1 hour.
Remove from brine and pat dry. Combine dry rub spices together and toast in a dry pan until fragrant – 1-2 minutes. Sprinkle the chicken on all sides with the dry rub, massaging the spices into the meat, ensuring the all sides are completely coated. Return to refrigerator and marinate for an hour.
Meanwhile, make the sauce – sauté the diced onion in canola oil until translucent, about 3 to 4 minutes. Add the garlic and cook for another minute. Add in the cinnamon and cumin and cook for another 30 seconds. Add in the tomatoes, chipotles, ancho chiles, almonds, and chocolate, and simmer for 10 minutes. Add in chicken stock, and with an immersion blender, puree until smooth. To finish, stir in currants, and set aside sauce to keep warm.
Preheat a grill to medium-high heat. Grill the chicken, turning occasionally, about 10 to 15 minutes per side, or until the internal temperature reaches 165 degrees F. Using a silicone pastry brush, baste with the molé sauce for the final 5 to 8 minutes of cooking time.
Garnish with cilantro and lime wedges; serve with steamed white rice and extra molé sauce slathered over the top.