1. Preheat a water bath to 148°F (65°C) or your desired temperature.
2. Sprinkle the chicken on all sides with the salt, garlic powder, and coriander.
3. Place in a sous vide bag in a single layer and seal it.
4. Place in the water bath and cook for 4 hours, or until pasteurized.
   Optional:
5. Remove the sous vide chicken thighs from the bag, pat them dry with a paper towel or dish cloth.
6. Heat a pan over medium-high heat.
7. Add the canola oil and quickly sear the chicken thighs for about 1 minute per side, just enough time to develop some color in the coating.
8. Remove from the heat and serve.

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