In a bowl, mix together the garlic, ginger, paprika, cumin, turmeric, coriander, garam masala, salt, yogurt and 1 teaspoon lemon juice. Stir to combine well.

Rub the yogurt mixture all over the chicken, cover, and refrigerate for 1 hour to overnight.

Preheat the oven to 350 degrees.

Remove the chicken from the yogurt marinade and wipe off excess.

Bake chicken for 35 minutes or until cooked through. Remove from oven, allow to cool and then slice.

In a small bowl, combine the mayonnaise and remaining lemon juice.

Spread the mayonnaise on each slice of the ciabatta rolls, top with sliced chicken, tomatoes, bread and serve.