Put the chicken in a large bowl. Add the soy sauce and garlic and mix well. Refrigerate overnight.
Prepare a high charcoal or gas grill fire for indirect grilling.
Remove the chicken from the marinade and pat it dry. In a small bowl, combine the coriander, chile powder, and a pinch of salt. Dust the thighs on both sides with the spice rub. Cook on the hot part of the grill until grill marks form on the bottom, 3 to 5 minutes. Turn and mark the other side, about 2 minutes more. Move the chicken to the cooler side of the grill and grill until cooked through, 7 to 10 minutes. Let the chicken rest on a cutting board for 5 minutes and then cut the meat into strips and serve.
Heat up tortilla and top with chicken cut in small pieces and top with chopped onion and cilantro
Add on green salsa on top and serve