• Prepare a baking sheet by lining it with foil or use a silicon mat.  Using a silicon mat means you can cook with less fat.
• Use a small sauté pan, heat over medium heat for 2 minutes, then add coriander and cumin seeds and toast the spices moving them in the pan for 2 minutes or until fragrant and lightly browned. Remove from pan, cool and grind (use a mortar and pestle or a spice grinder.
• Place ground spices in a large bowl; add cilantro, scallions, kosher salt and 1/2 teaspoon pepper; mix well. Cover each chicken breast with this mixture and refrigerate for one hour.

Curried Mustard Mayo:

• Using the same sauté pan that spices were toasted in, add and heat canola oil over medium heat. Add ginger and garlic and sauté for 2 minutes. Stir in curry powder and continue to sauté for 1 minute. Remove mixture to a mini food processor; reserve pan. Add mayonnaise and mustard to processor and puree. Remove to a small bowl, stir in cilantro and season, to taste, with sea salt and pepper. Refrigerate until needed.

Orange-Apricot Glaze:

• Place preserves, butter, orange juice and cayenne in reserved saucepan and cook over medium heat,
• stirring, until preserves and butter have melted. Boil glaze for 4 minutes. Remove from heat and set aside.
• Bake Chicken at 400 degrees F for 4 minutes or broil for 2 minutes. Brush Chicken with half of the glaze; cook for 1 minute. Flip Chicken, brush with remaining glaze; Cook for 1 additional minute. Remove from heat.
• Place the Chicken on top of the watercress leaves and top with 1 teaspoon of mayonnaise mixture;
• Garnish platter or dinner plates with cilantro and watercress sprigs, as desired.