Preheat oven to 400 degrees F.
In a small bowl, whisk together salmon rub ingredients. Place fish skin-side down on a foil lined baking sheet. Rub the dry rub all over the salmon.
Roast for 12 minutes or until salmon is cooked to your desire level of doneness.
While the salmon is roasting, make the chutney. Sauté apple and figs with salt in a medium saucepan until they just start to get tender, about 3 minutes. Then add honey, lemon juice, chile powder, cinnamon and cayenne, and continue cooking until very tender but not mushy, about 3-5 minutes. Stir in walnuts and set aside.
Heat rice in the microwave and stir in pomegranate arils and walnuts. Serve salmon immediately with rice and chutney, topped with chives.