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In a medium bowl, stir together the ½ C. Plain Fat Free Greek Yogurt, 1 Minced Garlic Clove, 1 ½ Tsp. Minced Fresh Ginger, ½ Tsp. Smoked Paprika, ½ Tsp. Ground Coriander, ½ Tsp. Ground Cumin, ½ Tsp. Ground Turmeric, ¼ Tsp. Ground Cloves, ¼ Tsp. Cayenne Pepper, and Salt & Pepper to Taste.
Place the 1 Lb. Boneless Skinless Chicken Breast cubes into a ziplock along with the greek yogurt mixture. Toss it all around until the chicken is evenly coated. Set it in the fridge for at least 2 hours and up to overnight.
Once ready to cook, preheat the oven to 400 degrees F. and line a baking sheet with foil or silicone baking mat. Remove the chicken from the fridge and skewer it on soaked bamboo sticks, metal skewers, or metal grill rope; set on the prepared baking sheet.
Place in the oven to bake for 20-30 minutes or until cooked through, flipping halfway through the cook time.
While the chicken is cooking stir together the 1 C. Plain Fat Free Greek Yogurt, 2 Tbsp. Tahini, 1 Garlic Clove, Juice from Half a Lemon, and ¼ Tsp. Salt in a medium bowl. Drizzle with 1 Tbsp. Olive Oil and any seasonings you might want.
When the chicken is done, remove it from the oven and carefully remove from whatever skewers used.
Divide evenly among plates and serve right away with the Garlic Greek Yogurt & Tahini Dip to enjoy!