Thaw turkey, if frozen. At least 1 hour before grilling, soak wood chips in enough water to cover. Meanwhile, in a small bowl combine coriander, paprika, black pepper, and chipotle pepper.
Remove skin and excess fat from turkey breast. Brush turkey with the oil. Rub with the spice mixture. Insert a meat thermometer into the thickest part of the turkey. Do not allow the thermometer tip to touch the bone.
Drain wood chips. For a charcoal grill, arrange medium-hot coals around a drip pan. Sprinkle half of the wood chips over coals. Test for medium heat above the pan. Place turkey bone side down in a roasting pan on the grill rack over drip pan. Cover and grill for 45 minutes. Sprinkle coals with remaining chips. Cover and grill for 45 minutes to 1-1/4 hours more or until thermometer registers 170 degree F. Add more coals as needed. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Add drained wood chips according to manufacturers directions. Place turkey in roasting pan on grill rack over unlit burner. Grill as above.)
Remove turkey from grill. Cover turkey loosely with foil; let stand for 10 minutes before slicing. If desired, garnish with cilantro and fresh chile peppers. Makes 8 to 10 servings.