Mix together minced garlic, red pepper flakes, salt, coriander, cumin, clove, cinnamon, oregano, and pepper. Blend until it forms a crumbly paste.

In a large bowl, combine spice mixture, ground chicken, and apple cider vinegar. Use your hands (gloves are recommended so you don't experience burning or staining) to make sure the spice mixture is completely incorporated into the meat and that there are no chunks of spices hiding in the sausage.

Cover sausage and refrigerate for at least 2 hours or up to overnight.

Cook sausage over medium heat until no longer pink or use in recipes as directed.