Put the garlic cloves, salt and water into a food processor and blend into a paste.
Add the bay leaves, orange juice, Worcestershire, vinegar, pepper and allspice, blending until smooth.
Place the chicken thighs in a large bowl and pour in the marinade, mixing it to coat all the pieces. Cover and refrigerate for 12 hours.
Preheat the water bath to 165°F.
Remove the chicken from the bowl, discard the marinade and divide the thighs into two bags. Vacuum seal the bags, without crowding the chicken.
Submerge the sealed bags in the sous vide bath and cook for 2 hours and 30 minutes.
When the chicken is done, grease grill grates with oil and heat until the oil begins to smoke. Remove the chicken from the bags and grill the chicken until it has a nice char on it, about 3 minutes per side, turning with a pair of tongs.
Serve immediately with rice and sliced avocado.
