Hunan and Sichuan are both exceptional spice and flavor combos; I especially love the interplay of hot chili oils and cold noodles. I've yet to find a good Sichuan place here in Richmond, but may need to head up to DC to explore around.

Thai is the gold standard of flavorful Asian heat in the US, if only because (IMO) the heat is presented in a way that is far more accessible to the American palate.

Back on topic: if I'm in a Bad Way with something that I'm not quite ready for (happened once with a "Double Suicide" wing, I ate a pound of them and the sauce in the bowl), peanut butter is my personal go-to choice. Tablespoon, suck it off, wash down with whole milk. Repeat until the pain starts to subside.

Cheers,

-Andrew