Combine garlic, cumin. chili paste, olive oil and coriander into a medium-sized mixing bowl, really trying to mix everything evenly together. Stir in a pinch or two of salt, and then pour the entire mixture into a Ziploc plastic bag.
Add the chicken to the marinade, and then throw the entire Ziploc back into your refrigerator for at least two hours (but you can go all the way up to overnight if you are preparing this in advance).
While your chicken is marinating away, make sure that you are soaking your wooden skewers in water – cold water – for at least 30 minutes. This is going to prevent them from burning.
The last piece of this puzzle is to preheat your grill to about medium-high. Remove your chicken from the marinade (throwing the marinade out – do not reuse it), and skewer the chicken on each stick.
Grill up each side for about four minutes until they are well done and then serve with the yogurt!