1. Prepare the chicken. In a medium bowl, combine yogurt with ginger, garlic, paprika, turmeric, coriander, cumin, cayenne, and 1 tsp. black pepper and mix until smooth. Transfer to a resealable plastic bag and add chicken, turning to make sure the meat is fully coated with the yogurt mixture. Marinate, refrigerated, for at least 1 hour or overnight.
2. Prepare the salad. In a medium bowl, combine carrots, onion, salt, 1/4 tsp. pepper, lemon juice, and cilantro. Mix well and refrigerate, covered, for at least 20 minutes or overnight.
3. Preheat the grill. Brush with olive oil and grill chicken, covered, until just cooked through, about 8 minutes per side.
4. To serve, divide salad among 4 plates. Slice each chicken breast and divide among the plates, fanned out on top of the salad.
Source: fresh magazine July, August 2010