Great question — answering as the UphillTech team:
Not trying to be flippant, but to me it is easiest to apply and old kitchen rhyme to meat: "When in doubt, throw it out." Chicken is notoriously prone to spoilage. Having suffered from food poisoning more than once, for me it is a zero tolerance. Unusual smells on raw poultry, unexpected discolorations and such make it not for my consumption. The dots, well, I would have to see them because they could be any number of things from congealed fats to fungus. Without personal evaluation it is an unknown to me, and unknowns are potential danger in food, especially raw meat.
Full answer by dlb: https://cooking.stackexchange.com/a/72975 (CC BY-SA 4.0).
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