Place the chicken cutlets, in a single layer, on a rimmed baking sheet lined with parchment paper. Set aside.
In a small food processor, add the garlic, parsley, cilantro, cumin, paprika, cayenne, sea salt, lemon juice and olive oil. Process until smooth.
In a small bowl, whisk together the yogurt and 1/4 C of the pesto mixture. Refrigerate until you are ready to bake the chicken.
Spread the remaining pesto mixture over the chicken breasts and chill for 2 - 6 hours.
Preheat oven to 425 degrees. Bake the chicken 25 - 30 minutes, until it is cooked through. Serve the chicken with a dollop of yogurt sauce and fresh cilantro leaves.