Excellent when grilled as whole chicken breasts or thighs or you can also cut into small pieces prior to marinading, then skewer on bamboo or metal skewers to cook as kebabs. Save some of the marinade at the beginning to use as a dip or sauce for your chicken when serving.
In a bowl, combine spices, yogurt, olive oil, lime juice. Add additional salt and pepper to taste and whisk to combine. Reserve about 1/3 cup for serving at the end.
Add chicken and toss until well coated. Cover with a tight-fitting lid or plastic wrap and refrigerate, at least a half-hour or up to overnight. Let come to room temperature about 10 minutes prior to cooking.
Preheat grill or grill pan to 350° Fahrenheit. Grill chicken 8 minutes on one side, flipping and grilling another 7 minutes or until a thermometer reads 165° Fahrenheit when inserted in the thickest part of the breast or thigh.
Remove from grill and let rest, covered with foil, 5-10 minutes. Serve with the reserved marinade as a sauce.