What wines pair well with spicy, citrus chicken?
In my experience, dry wines risk being completely killed by hot food.

The classical pairing would be an aromatic white, like Gewürztraminer or Riesling, with substantial sweetness. Germany is the role model here, especially the wines around Spätlese and Auslese levels, with Alsace a close second. (They're also great QPR, but that's a secondary concern.)

The sweetness will ease the heat of the food and lets you actually taste the wine, and good semi-sweet wines (especially Rieslings) will have very good acidity so the citrus won't be a problem.