Generally, I would try and avoid using delicate dry spices when searing with direct heat (in a frying pan/over a flame on a grill). When I want to impart the flavors of dry spices into meats that I intend to sear, I'll normally introduce them in a marinade of some sort. That way I can allow the flavor to penetrate the meat and then rub off the surface coating. This has the added benefit of allowing the flavors to penetrate a few mm into the meat, as opposed to just being a surface coating.
If you're adding the seared meat to a sauce, like in a stew, dropping the spices in for a minute or so after the meat has been seared off, then adding your liquids is an excellent way to incorporate the spices. You're able to sear the meat and toast the spices without burning them.
If I'm using indirect heat (oven/smoker/cold side of a BBQ), it tends not be an issue - my go-to rub for a barbecued whole chicken is a 4-3-2-1 of paprika, sugar, cayenne and salt. The low and slow cooking will still dehydrate and 'seal' the exterior of the meat, the sugar will caramelize slightly and give the appearance of a seared crust. The outcome is an exterior that hits all the same key parts of a good, high-heat sear. Namely, darkened color, slightly dried and crisp surface with rich savory flavor.
Sometimes however, the burning (or at least 'blackening') of spices is somewhat desirable. For example, the technique known as Blackened/Blackening. The intentional charring if spices while pan-searing meats produces a flavorful crust, not too dissimilar from direct-flame grilling.