1. Combine first 3 ingredients in a large zip-top plastic bag; stir in 2 tablespoons oil and 1 3/4 teaspoons cumin. Add chicken to bag, seal, and massage marinade into chicken. Marinate in refrigerator 2 hours.
2. Preheat grill to medium-high heat.
3. Remove chicken from bag. Sprinkle chicken with 1/4 teaspoon salt. Place on grill rack coated with cooking spray; grill 8 minutes on each side.
4. Combine cilantro, mint, onions, and jalapeño in a food processor. Add remaining 1 1/2 teaspoons oil, remaining 1/4 teaspoon cumin, and 1/4 teaspoon salt; process until smooth. Serve chicken topped with chutney.