In a small bowl, make a rub by combining the dry ingredients : ground garlic, ground ginger, paprika, cumin, Mrs. Dash Fiesta Lime, and chipotle spice mix. Set aside.
Open the ginger ale and pour out almost half of the liquid. Then place the can in the pop can holder.
To boost the flavor add 1 Tbl of each: minced ginger and minced garlic.
Set the seasoned ginger ale and holder into a shallow 9" metal pie pan. Hint: this is going on the grill and the pie pan won't look new after you're done with this process.
Cut three or four wooden skewers about two inches from the pointy end. Discard the long, blunt ends.
Rinse the chicken inside and out, making sure to remove any "parts" that may be stored inside. Then salt only the inside.
Place the bird on the pop can and holder. Measure the olive oil into a small dish and using a basting brush, cover the bird with oil.
Pat rub mixture onto bird, covering it completely. Pin the wings close to the bird's body with skewers. Close the neck opening by pulling a flap of skin over the top and pinning into place.
Use aluminum foil to make a tent. Pinch the foil tightly at the edges of the pie pan. Pinch at side and top seams making sure it is sealed. This will help the bird cook evenly and retain moisture.
Make sure grill is very hot and place bird on it. For faster cook, place directly over flame. Cook in foil until thickest part of meat reaches 190 degrees. Around an hour for a 5 lb bird.
While the bird is cooking, prepare a finishing sauce by combining maple syrup, key lime juice, and zest from one lime in a small dish.
Once at 190 degrees, remove foil and baste with the finishing sauce. Let cook another 5 minutes.
Remove from heat and rest 5 minutes before carving into portions. Baste portions one more time with finishing sauce and serve.