In a skillet add olive oil, and roast the garlic and onions until tender. Stir in flour, cumin, salt and pepper and let cook for 1 minute. Add chicken stock and let simmer for 2 minutes. Add green chiles and let simmer for another 2-3 minutes. Pull Green Chile Sauce off and let cool for 30 minutes.
While letting the Green Chile Sauce cool, pull out chicken and season evenly with oregano, salt, pepper and chili powder.
Light the Cowboy Hardwood Lump Charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes. (Optional) Add 3-4 small pieces of hickory wood to the top of the charcoal for added flavor!
Place cast iron skillet over fire at least 5-10 minutes before cooking!
Once fire is medium heat, add chicken to cast iron skillet and let roast for 9 minutes per side. Add Green Chile Sauce on top of chicken and let simmer in sauce for 2-3 minutes. Stir and baste chicken with sauce while cooking.
Serve & enjoy!