Preheat grill to medium high.
Combine cucumber, mint, fresh red chopped onion, 1 Tbsp olive oil, vinegar and 1/4 teaspoon salt in a bowl. Chill in the fridge while preparing the chicken.
Mash garlic and the remaining 1/2 teaspoon salt in a small bowl until it becomes a paste. Stir in the remaining 1 Tbsp of oil, coriander, and cumin. Rub the mixture on both sides of each chicken breast.
Grill the chicken breasts for about 4-6 minutes per side. Serve with cucumber salad.
2 cups diced seeded cucumbers
6 Tbsp chopped fresh mint
3 Tbsp finely chopped red onion
2 Tbsp extra-virgin olive oil
2 Tbsp white wine vinegar
3/4 Tsp salt, divided
3 cloves garlic
1 Tsp ground coriander
1 Tsp ground cumin
2 boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed