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Put the chicken in a large, heavy duty zip top plastic bag. Add the apple cider vinegar, orange juice, annatto, Mexican oregano, salt, chile powder, agave nectar, allspice, turmeric, and garlic. Seal the bag closed and massage the contents of the bag to coat both sides of the chicken evenly with marinade. Alternatively, put the chicken in a glass or ceramic bowl, add the spices, turn the chicken to coat evenly, and cover with plastic wrap. Marinate in the refrigerator for 2 hours or up to overnight, turning the chicken a few times to marinate evenly.
Prepare a medium fire for direct heat cooking in a grill. Bring the chicken to room temperature and remove from the marinade.
Place the chicken, on the grill rack directly over the fire and cook, turning after about 5 to 7 minutes for breasts or tenders or after 10 minutes for thighs. Cook for another 5 to 7 minutes (or 10 minutes for thighs) on the other side. If the chicken is starting to burn or cook too quickly, move to a part of the grill with indirect heat and continue to cook. The chicken is done when an instant read thermometer inserted into the thickest part registers 165°F.
Transfer the chicken to a cutting board and chop into small pieces. Serve the chicken with the warmed tortillas, salsa, and toppings of your choice.