Combine all the marinade ingredients in a bowl, add the chicken breasts and coat thoroughly in the mixture. Cover and marinate in the fridge for at least half an hour. For best results leave overnight.
Grill the chicken under a medium heat for 20-25 minutes or until cooked through, turning occasionally.
Mix the yoghurt, salt, pepper, lemon juice and avocado together in a small bowl.
Slice the chicken and serve with the avocado and yoghurt. Sprinkle a little paprika over the yoghurt to garnish. Serve with wild rice.