Marinated chicken: In a large bowl, mix together garlic, oil and salt.  Add chicken and toss to coat. (Chicken can be refrigerated overnight; bring to room temperature before grilling).

Glaze: In a medium saucepan, heat oil over medium heat. Add onion and salt, stirring occasionally, until they begin to brown, 5 minutes. Add garlic, tomatoes, chipotles, prunes, water and salt. Bring to a boil. Lower to a simmer and gently cook for 15 minutes, stirring occacionally until prunes are soft. Let sit 5 minutes to cool slightly. In a blender or food processor, puree until smooth. (Make 2 cups).

Preheat grill to medium heat. Set aside a bowl with 1 cup of chipotle barbecue glaze and a brush for glazing chicken.

Grill chicken on all sides, ensuring that skin is evenly browned and chicken is cooked through, about 30 minutes. Halfway through cooking, begin brushing chicken with the glaze, rotating the pieces and brushing with more glaze until all the glaze is used. Serve cilantro, limes, rice and tortillas.