I think I mentioned that I found this in Family Circle magazine a year or so ago. They had you do it in chunks and skewer it, but that's a bit too much effort most evenings. So I just do the whole chicken breasts and then chunk them after cooking.
1 pkg boneless/skinless chicken breasts
1 TB minced Garlic
1 TB crushed Ginger
2 TB Canola Oil
1 TB (or to taste) Curry Powder
Mix all the above together and let sit for 5-10 min while you start the rice, heat the grill, etc.
Make one pot brown rice (I make the 45 minute kind so plan accordingly - but whatever works for you).
Take 1 bunch of asparagus, trim the ends & wash it well. Drizzle with olive oil and grill - just until bright green with little char marks.
While the chicken is grilling and the rice is cooking, take 1 cup (1 carton) of plain, fat free yogurt and add the zest & juice of one lime. Mix well & set aside.
Bring the chicken in off the grill and allow to rest for 3-5 minutes then chop the chicken and asparagus into bite sized pieces. Put the rice in a shallow bowl, top with chicken & asparagus then a good dollop of the sauce.