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1. Make the salad: In a medium bowl, combine the yogurt with 2 tablespoons of the canola oil, the garam masala, garlic, ginger, salt, turmeric and red-pepper flakes. Using a meat hammer or small saucepan, pound the chicken to 1/2-inch thickness. Arrange the chicken in a shallow dish, add the marinade and turn to coat. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
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2. Make the dressing: In a medium bowl, whisk the lemon juice with the yogurt and garlic until combined. Slowly whisk in the olive oil and set aside.
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3. Preheat the oven to 350 . In a medium skillet set over high heat, warm the remaining 2 tablespoons of canola oil. Add the chicken and cook until brown on both sides, 2 to 3 minutes per side. Arrange the chicken on a baking sheet and transfer to the oven; bake for 8 minutes or until cooked through. Transfer the chicken to a cutting board and shred or cut into small cubes. Set aside to cool to room temperature.
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4. Meanwhile, remove the core from the lettuce and break the head apart into individual leaves to form cups. Arrange the leaves in a bowl or divide among six plates.
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5. In a large bowl, combine the cucumber with the red onion, lentils and chicken. Toss with the reserved dressing to taste. (Reserve any remaining dressing for another use.) Season to taste with salt and pepper. Divide the chicken salad among the lettuce cups. Garnish with the pistachios, apricots and mint, then serve.
