Step 1: Pat the chicken breast dry. In a bowl, combine 100g of low-fat Greek yogurt, tandoori masala, ginger-garlic paste, Kashmiri chili powder, 5ml lemon juice, and 1g salt. Mix well to form a marinade. Coat the chicken breast thoroughly with the marinade. (For best flavor, marinate for at least 20 minutes, or longer in the fridge if time permits. This time is not included in totalTime).

Step 2: Prepare the raita: Grate the cucumber. In a separate bowl, combine the remaining 100g of low-fat Greek yogurt with the grated cucumber, roasted cumin powder, remaining 1g salt, and black pepper. Mix well.

Step 3: Prepare the salad: Thinly slice the onion, dice the tomato, and wash the lettuce/mixed greens.

Step 4: Heat 15ml of oil in a non-stick pan over medium-high heat. Once hot, carefully place the marinated chicken breast in the pan. Sear for 7-8 minutes per side, or until deeply browned and cooked through. Ensure internal temperature reaches 74°C (165°F).

Step 5: Slice the cooked tandoori chicken. Serve immediately with the cucumber raita and fresh salad, drizzled with the remaining 5ml lemon juice over the salad.