For marinade, in a small bowl stir together the lemon juice, oil, garlic, gingerroot, cumin, coriander, salt, cinnamon, paprika, red pepper, and pepper. Place chicken in two large plastic bags set in two large bowls. Pour half of the marinade over chicken in each bag. Seal bags and turn several times to distribute the marinade. Marinate chicken in the refrigerator for 4 to 24 hours, turning bags occasionally. Drain chicken, discarding marinade.
Grill chicken on the rack of an uncovered grill directly over medium coals for 35 to 45 minutes or until chicken is no longer pink, turning once. Serve with Cucumber-Melon Relish. Makes 12 servings.
In a large bowl combine chopped melon, cucumber, and green onions. In a small bowl combine lemon juice, snipped mint, and honey; mix well. Pour the honey mixture over melon mixture. Toss gently to coat. Cover and chill relish for up to 8 hours. Stir before serving, and serve with a slotted spoon. Makes about 4 cups (12 servings).