Combine all ingredients in a small bowl to create a dry rub. Massage the dry rub liberally all over the turkey breasts.
Grill over medium-high heat approximately minutes per side or until an instant-read thermometer reads 170ºF (77ºC). Remove to cutting board and let rest for 5 minutes. Serve hot off the grill or refrigerate for later.
Make Asian Slaw:
Combine 4 Tbsp rice vinegar, 3 Tbsp sesame oil in a bowl. Toss with 1 green apple and 1 carrot, BOTH peeled and sliced into fine matchsticks.
Make Curried Mayo:
Combine 1/3 cup light mayonnaise or Greek yogurt with 1/2 tsp curry powder.