Preheat a grill for indirect cooking at about 350 degrees F.
Mix the paprika, chipotle powder, celery salt, coriander, cumin and 1 tablespoon salt together in a small bowl. Rub the mixture all over the turkey breast, getting some under the skin as well.
Grill the turkey over indirect heat, rotating once halfway through, until an instant-read thermometer inserted in the middle (do not touch bone) registers 165 degrees, about 1 hour 15 minutes to 1 hour 45 minutes. Transfer the turkey to a cutting board and let rest for 10 minutes.
Carefully slice each half of the turkey breast off the bone, then slice the meat crosswise. Transfer to a serving platter and garnish with the herbs and sliced citrus.