Season chicken with coriander, salt and pepper. In large skillet, heat oil over medium-high. Cook chicken until golden, 3 to 4 minutes per side; transfer to plate. In same skillet, cook asparagus, capers and brine, stirring often, until asparagus is tender, 3 minutes; season. Season yogurt, dollop onto plates and top with remaining ingredients.
Greek yogurt is great with granola but it also swings savory: Stir in some salt and pepper (and a dash of curry, cumin or other spices) for a quick sauce for chicken.
