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You need to prepare boneless, skinless chicken breast.
Prepare garlic powder.
You need to prepare onion powder.
You need ground coriander seed.
You need paprika.
You need to prepare ground white pepper.
You need to prepare buffalo sauce.
Prepare large pinch kosher salt.
Prepare vegetable oil.

Toss chicken breasts with enough oil to coat. Season..
Pile all charcoal on one side of the grill. Leave the other side without charcoal. This is to set up a spot for searing, and a spot for indirect cooking..
Lay each chicken breast on the searing side of the grill with the charcoal. Have the top of each breast laying diagonal as if it were pointing to 2 o'clock. As soon as the grill grates have marked the chicken, about 2 minutes, turn chicken diagonally to point to 10 o'clock. This is how to make beautiful cross marks on grilled items..
Flip over chicken and repeat process just until you achieve a nice cross mark sear..
Move chicken to indirect side of grill. Cover. Let the charcoal smoke slowly finish cooking the chicken, about 10 minutes, depending on thickness of chicken and heat of grill. Remove when chicken is 160°, and let carry-over cook until chicken reaches 165°.
Baste with buffalo sauce during last 2 minutes of cooking on indirect side of grill..
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