Wash, trim, and pat dry chicken thighs, legs and wings. Place in a large mixing bowl and coat with mustard or canola oil. Liberally apply Eundre’s Seasoning to chicken. Massage onto chicken to ensure it is evenly coated. Place in the refrigerator for a minimum of 30 minutes. Set up the grill for indirect cooking and allow the grill to come up to 425 degrees Fahrenheit. Sear chicken on all sides and place away from flames. Close grill and cook chicken until it reaches a minimum internal temperature of 165 degrees Fahrenheit, or desired doneness. Remove chicken from the grill and let rest for half the cook time before serving.