I have my own mental chart I made with the few woods I’ve used. There’s a lot of generalizations about what smokes are for what meats, but going outside of that box can yield pretty good results.
Mesquite is awesome on chicken, if used sparingly. I’ve done turkey breasts a few times with mesquite and you can buy mesquite smoked turkey breast in the store. That’ll probably be the first thing I make in the smoker after I move somewhere, so I have lunch meat.
Pecan I will not use on chicken, but some day I might try it on a turkey breast.
The first time I smoked bluefish, I used cherry and it was amazing. But bluefish is a strong fish, so an appropriately strong wood is nice.
To me, the more important thing is the strength of the smoke not overpowering the food.