In a big bowl, whisk to combine the yogurt, tomato paste, chipotle sauce, cumin, coriander, salt, lime juice, and fresh ginger. Cut the chicken breasts into one inch cubes and toss them in the yogurt mixture. Cover the bowl with plastic wrap and let the chicken marinate overnight (8 hours), and for up to 24 hours.Make sure not to skip this step, as the yogurt will tenderize the chicken and give it a nice flavor.
Thread the chicken onto metal (or soaked bamboo) skewers, and heat the grill to high. Grill the chicken skewers for about 3 minutes on each side.
For the chutney, place all the chutney ingredients in a saute pan set over medium high heat, and cook, stirring frequently, for 10 minutes. The fruit will soften slightly and the juice will reduce down and thicken. Serve as a condiment alongside the smoky yogurt marinated chicken. Enjoy!
*You should be able to find the chipotle in adobo in the ethnic section, it is just smoked jalapenos cooked in a thick tomato sauce. If you can’t find it, you can substitute with 1 tsp paprika and 1 tsp chili powder.