How do you season food when you're trying to use less salt?

My husband and I are trying to cut back on sodium, and I've realized I have a problem: I rely on salt way too much because I never really learned how to use other seasonings. I have a drawer full of spices, but half the time I just stare at them wondering what actually goes with what. What do you reach for when you're cooking chicken? What about potatoes, eggs, rice, vegetables, pasta, or ground beef? And how much do you use? That's the part I struggle with most. I don't want everything to taste bland, but I'm also nervous about adding a bunch of spices and ending up with something that tastes completely wrong. I'm not looking for complicated recipes. I'd love some basic rules that experienced cooks use without even thinking about them. For example, if you were teaching a beginner, would you say paprika and garlic powder for chicken, cumin for beans, rosemary for potatoes, oregano for tomato-based dishes, or something completely different? I'm also trying to understand the difference between adding flavor and adding heat. I used to think "spicy" basically meant hot, but I'm realizing there are so many ways to make food more interesting without making it burn your mouth. So if you had to give a beginner five or six seasoning combinations to memorize, what would they be? And if you have a simple rule for knowing how much seasoning to start with, I'd really appreciate that too. I'm trying to stop treating the spice cabinet like a collection of tiny mystery powders. 😂