Curtis Stone (chef) also demonstrated this recipe on The Biggest Loser. I haven't tried it yet but I'm going to. (I'll grind
extra spices and just store them in the fridge for another time.)

Grilled and Spiced Chicken Breast with Cucumber Yogurt Sauce
Serves 4

INGREDIENTS

¼ teaspoon cumin seeds
¼ teaspoon fennel seeds
¼ teaspoon coriander seeds
¼ teaspoon cayenne pepper
¼ teaspoon turmeric powder
2 boneless skinless chicken breasts
1 teaspoon lemon juice
2 cloves garlic, peeled and chopped fine
½ cucumber, peeled and deseeded and finely diced
4 cups mixed baby salad greens
4 sprigs fresh cilantro

METHOD

• Preheat a grill or grill pan.
  
• Place
  a small sauté pan over medium high heat and toast each of the seeds
  separately for 1 to 2 minutes and remove from pan to a mixing bowl to
  cool.
  
• Using a mortar and pestle or a food processor
  grind the spices into a powder being sure to break up any large pieces
  of the seeds.
  
• Pass the spice mix through a small sifter into a mixing bowl and mix well, set aside.
  
• On
  a clean work surface lay out several even layers of plastic wrap
  approximately 1 foot wide and place one chicken breast over the plastic.
  
• Cover
  the chicken with another piece of layered plastic and lightly pound the
  chicken breast with a meat mallet or meat tenderizer until the chicken
  breast is thinned out to about a ½ inch thickness, being careful not to
  rip or tear the chicken breast.
  
• Repeat with the second chicken breast.
  
• Lightly brush the grill with a little vegetable oil.
  
• Season
  each side of the chicken generously with the spice mix and reserve any
  remaining spice mix for a later use in an airtight container.
  
• Place
  the chicken breasts on the grill and cook for 3 to 4 minutes on each
  side or until an instant read thermometer inserted into the chicken
  reads 165F.
  
• While the chicken is cooking mix the lemon juice, garlic, cucumber and yogurt in a small mixing bowl until well incorporated.
  
• Remove the chicken from the grill to a plate and let rest for 2 to 3 minutes.
  
• Arrange the greens on a large serving platter.
  
• Place the chicken breasts atop the greens and drizzle the sauce over and around the chicken.
  
• Garnish the chicken with cilantro leaves and serve.
  

This looks good Cousin! I will put it on my try list. We are trying alot of new things at our house.

That sounds good.