Preheat oven to 350°F. Place chicken on a baking sheet or dish; season with salt and pepper. Bake 25 to 30 minutes or until internal temperature is 170°F. Let rest 5 minutes before slicing as directed below.

While chicken bakes, prepare sauce. Heat oil in a medium-size saucepan; add yellow onion and cook until translucent, about 5 minutes. Add garlic, chili powder, paprika and cumin. Stir 30 to 60 seconds or until fragrant. Add coffee; simmer until reduced by two-thirds. Add berries and simmer 5 minutes. Add vinegar, Worcestershire and molasses. Remove from heat. Blend with a hand-held immersion blender or in a blender until smooth. Season with salt and pepper.

Preheat grill to high heat. Slice each breast into six to eight 1/2-inch slices. Brush chicken slices with some of the sauce. Place on grill and cook until grill-marked on both sides. Skewer each slice of chicken with a chopstick. Pour remaining sauce into a small bowl and top with cilantro and red onion. Place sauce bowl on a platter and surround with skewered chicken.