Are you planning to use specialty grains? (Maybe you just left that part out, since you're focussing on the hop schedule.)
I'm a big fan of some toasty flavor in an IPA: 1/2 pound of toasted 2-row malt and/or something else with a toasty flavor (aromatic or a bit of roasted barley), along with some crystal.
If you're thinking a really high IBU IPA, give it some flavor backbone to hang all that hoppiness off of.
Sorry if that's not really what you're asking.
I'd use the Chinook for bittering only, the other two at something 15, 5, 2, and dry hop (small quantities at each)