Combine yogurt, tandoori spice mix, lemon juice, ginger-garlic paste, and salt in a bowl. Add chicken breast and coat thoroughly. Marinate for at least 30 minutes in the refrigerator.
Preheat oven to 200°C (390°F) or prepare a tandoor/grill to medium-high heat.
Place marinated chicken on a baking tray or skewers and cook for 18-20 minutes until internal temperature reaches 75°C, turning halfway through.
While chicken cooks, toast cumin seeds in a dry pan until fragrant, then set aside.
Prepare raita by mixing cucumber, tomato, red onion, Greek yogurt, black salt, cilantro, and toasted cumin seeds in a bowl. Chill until serving.
Serve tandoori chicken alongside warm basmati rice and cucumber raita on the side.
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