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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.
Prepare grill with woodchips to medium-low heat or heat a grill pan to medium-low. Grill chicken skin-side up covered or under a foil tent for 20 minutes. Flip and cook 15 minutes more, turning occasionally, 35 minutes total or until a thermometer reads an internal temperature of 160F.
Let stand a few minutes and serve with extra sauce for spooning at the table. Top with sliced scallions and serve with lime wedges on the side.