From experience I'd say those 6 months don't stack. You could have 6 months in the jar, or 6 months in the freezer - very soon after defrosting the flavour would die out. If you have to freeze I would recommend using it straight from the freezer, if you can avoid it clumping.
The overall potency is degrading from the moment it's picked! But realistically from the moment of grinding, as the oils in the ingredient are slowly seeping and evaporating out of the grain.
Why not make smaller batches more regularly? That's what I do for garam masala, mixing a new batch every 3 months or so.
I would always recommend oven drying spices / peppers very low for a long time - say 2 - 3 hours at 100C (212F). Wet ingredients could be dried in the same way, else added at the time you are going to cook with them.
From your description, these are IQF (individually quick frozen) chicken parts. They are blast chilled at the processing plant, before being put together in the bag. They don't stick together because they are so cold that there is no liquid water make them stick.
You can repackage them into any freezer safe set of packages that you prefer, in portion sizes that you prefer.
I suggest using small zip-type freezer bags, with one meal's worth per bag. You definitely want the type that are rated as freezer bags, as they are less permeable to gas and water vapor, and will keep the the contents in the best condition. You can squeeze out the excess air, but I think using extra foil or trying to suck out air with a straw is more than you need to do.
(If you really want to ensure there is minimal air, place each bag in water after you fill it, letting the water squeeze out the air, so you can zip it up.)
If you use place all of the small bags in a much larger freezer bag or a sealable freezer safe plastic container, you should get very good protection for each piece, while still being able to use them in small portions.
The extra layer is just for additional protection, it is not strictly necessary.
Best Answer
Yes, that's fine. You're going to cook everything to a much higher temp than the minimum safe temperature for the meat that requires the highest temperature. That's the key, and your plans are far beyond what is minimally required for safety.