In a bowl, combine yoghurt, spices, salt and garlic. Cut a few slashes in the top of the chicken breasts, then coat in the yoghurt mixture and leave to marinade for an hour.
Meanwhile, cook rice according to preferred method. Heat olive oil in a frypan over gentle heat. Saute onion for 3 minutes until soft. Add ground coriander and stir to release aromas. Stir this mixture through cooked rice with coriander leaves and lemon zest.
Heat a frypan or chargrill over medium-high heat. Remove chicken from marinade and cook, cut side down, for 6-8 minutes. Turn, reduce heat and continue cooking for a further 8-10 minutes until cooked through.
Serve with coriander rice.