Place the chicken breast pieces in gallon-size freezer bag or covered dish.
In a large mixing bowl, whisk together the yogurt, lemon juice, olive oil, paprika, ginger, garlic, salt, curry powder, and chili powder. Pour this mixture over the chicken.
Seal the bag and massage it carefully to distribute the marinade all around the chicken. If using a dish, turn the chicken to coat. Cover and refrigerate.
Marinate the chicken for several hours and cook over a hot grill.
To freeze: Place marinade and uncooked chicken in a ziptop freezer bag. Store in the freezer. Thaw completely in the refrigerator on a tray to catch drips. Cook as directed. Alternatively, cooked meat can be cooled and frozen to eat on a later date.Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on 1 piece of chicken.