In a bowl add garlic, yogurt, salt, pepper, cloves, ginger, paprika, cumin, cinnamon, and coriander. Mix until well combined. Set aside.
Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
Preheat an outdoor grill for direct medium heat. Oil grill with coconut oil.
Remove chicken from bag, and discard marinade. With clean paper towels, remove excess marinade.
Place chicken on the grill, and cook about 2 minutes. Turn, and cook for an additional 2 minutes.
Turn grill to low heat. Arrange chicken over indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.