Pound Chicken Breasts To 1/4" Thickness. Mix Yogurt, Spices, Salt, Garlic And Ginger In A Wide Bowl. Add Chicken Pieces And Turn To Coat. Refrigerate Covered For 2 To 12 Hours. Process Toasted Oats In Food Processor Or Blender To Make A Fine Flour. Place Oat Flour On A Sheet Of Waxed Paper Heat Oil In A Skillet. Coat Chicken With Oat Flour. Shake Off Excess Flour And Place In Skillet. Saute Until Cooked Though And Browned. Transfer To Platter And Sprinkle With Pepper And Or Lemon Juice.