Place the chicken breasts in a zip lock bag, pressing out all the air and sealing. Pound chicken to a one inch thickness using a mallet or rolling pin. Add in lemon juice and salt to the chicken if your bag is still intact, otherwise move to a new bag or a medium bowl. Cover or zip closed. Let sit in the fridge for 15 minutes.
In a blender or food processor, combine yogurt, mint, cilantro, ginger, garlic, with 1/2 cup water. Mix until smooth. Add in a little more water if the blender isn’t full enough.
Pour the marinade into the bag or bowl of raw chicken. Cover or zip closed. Put in the refrigerator for at least 2 hours, up to 24 hours.
How to Grill Chicken:

Preheat a gas grill to 400°F or a charcoal grill to medium-high.
Add olive oil to a paper towel (or grill brush) and rub on grill rack to coat.
Remove chicken from marinade. Grill, covered for 6-8 minutes. Then flip over and cook for an additional 6-8 minutes, until chicken is no longer pink. The cooking time may be a little longer or shorter based on the thickness of the chicken. If you want to keep the marinade to serve with the chicken, pour it into a small saucepan and heat to a boil. Boil for at least a minute. Serve with chicken.
Pull the chicken off the heat and let it rest on a plate for 5 minutes before cutting into it.
How to Sauté Chicken:

Preheat a large skillet (I like to use an iron skillet) or grill pan to medium-high heat. Spray pan with a thin layer of cooking spray or olive oil. Let it heat up.
Add in the marinated chicken, cooking for 5-7 minutes on each side until the internal temperature is at least 165°F. The cooking time may be a little longer or shorter based on the thickness of the chicken.
Pull the chicken off the heat and let it rest on a plate for 5 minutes before cutting into it.