Cut each chicken breast in half to give you two pieces. Pound the chicken breast halves between two pieces of cling film or wax paper until they are an even thickness. Mix together all of the spices and then roll each piece of chicken in them until they are evenly coated.

Set aside.

Put the carrot, cabbage and lettuce into a bowl.  Whisk together the yogurt, garlic, salt, pepper, and juice and zest of the lime.  Add this dressing to the vegetables and toss together to coat the vegetables thoroughly. 

Set aside.

Heat a grill pan over medium-high heat. Brush lightly with oil.  Add the chicken breasts.  Grill on both sides until golden brown and cooked through. (Inside temperature of the chicken should measure
165*F) Remove from the grill pan and allow to sit for a few minutes so that the juices settle.

While the chicken is resting, cut your ciabatta buns in half and spread the cut sides with some garlic butter.  Heat the broiler of your oven to high.  Pop the buns onto a baking tray, buttered sides up.  Pop under the heated broiler.  Grill until just golden brown.  Remove.

Place one cooked chicken breast onto each ciabatta bun bottom, toasted side up. Top each chicken breast with a portion of slaw and then place the top bun on top, toasted side down. Serve immediately with your favorite sides.