In a food processor or blender combine soy, Worcestershire, apple juice, lime juice, canola oil, paprika, allspice, coriander, thyme, cumin, cinnamon, chopped scallions, shallots, garlic, chilies and ginger, and process into a smooth sauce. Reserve 1/3 of the sauce for dipping and drizzling. Place the remaining sauce in a large plastic food storage bag and add bay leaves.
Pat chicken dry and season with Kosher salt and lots of coarse black pepper. Add chicken to bag and rub sauce into chicken using bag to protect your hands. Marinate chicken 1-2 days.
Bring chicken to room temperature before cooking; 45 minutes to 1 hour.