There is so much sodium in everything we eat these days, I've switched to very low or no sodium rubs. One of my favorites for chicken is to take mrs. Dash, or better yet the Costco no salt seasoning and doctor it up. I add more granulated garlic/onion, paprika, pepper.... Be careful with chili powders as they often are loaded with salt.
Sauces are a tuff one almost all base ingredients are loaded with salt, try to find low sodium catchup and go from there. The problem with most low sodium sauces is that they are loaded with processed sugars, which depending on who you listen to may be worse than the salt. I use a lot of vinegar based sauces and vinaigrette based finishing sauces based on herbs good olive oil and an acid component.
Life is to short for green tea and tofu; pass me another half rack and a beerů