Step 1

Place the chicken breasts, 1 at a time, in a Ziploc bag.  Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag. Place pounded chicken breasts back into bag and set aside.

Step 2

In a medium bowl, combine olive oil and lemon juice.  Whisk until combined.  Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.

Step 3

Pour the marinade into the bag with the chicken, massaging it to evenly coat.  Refrigerate and marinate for at least 1 hour, up to overnight.

Step 4

In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt.  Stir to combine and refrigerate until ready to use.

Step 5

Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill. Turn the chicken and grill an additional 3-4 minutes.  Allow the chicken to rest for 5 minutes then slice it thinly, across the grain.  Top each breast with 2 tablespoons sauce and a sprinkle of parsley.  Serve.