You could ask 5 brewers for ideas and collect 20 recipes for this. If you're bittering with Chinook, then that makes me think West Coast IPA. For a 5 gallon batch I'd go for 60 IBU from the Chinook at 60 minutes. I'd use 2 ounces each of your flavor hops, one hop added at 15 minutes, one at 10, and one at 5 minutes. I'd use an ounce of each as dry hops at the tail end of fermentation.
Grain bill should be simple and stay out of the way. I'd say 95% Pale malt and 5% from either a light Crystal malt or something like Victory to a 1.060 OG. Good yeasts are WY1056, WLP007, BRY-97, or anything else clean and dry. Add Gypsum to hit 200-300ppm of sulfate.
Of course those hops make a great NEIPA as well. If you prefer that route, throw out everything I said, along with the Chinook.
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