Sprinkle chicken breasts with salt and lemon juice.

Let chicken stand at room temperature for 30 minutes.

Preheat oven to 350 degrees Fahrenheit.

Toast coriander and cumin on a baking sheet for 5 minutes.

Let spices cool and crush in a blender or with the bottom of a heavy pot.

Combine crushed coriander and cumin with ginger, garlic, cayenne, and yogurt to make a marinade.

Dip chicken breasts into yogurt mixture and marinate in the refrigerator for 24 hours, turning occasionally.

Broil marinade-coated chicken 5 inches from heat source for about 8 minutes on each side.

Ensure chicken is cooked to an internal temperature of 165 degrees Fahrenheit and is tender.

Cover serving plate with a thick layer of julienned radishes.

Place 2 pieces of chicken on top of the radishes.

Garnish each plate with 4 pieces of scallion and 2 pieces of lime.

Serve immediately.