Mastering pan-fried yogurt chicken fillet

I must congratulate myself for having at last conquered chicken breast! This has been one of the hardest things for me to cook (because chicken breast gets rough quickly under heat) until I discovered yogurt as a marinate. Again, the same motto: "Practice makes perfect!" So I'm practicing again. This time, my experiment is to cook chicken breast as a fillet (or a steak, whatever it's called!) so that it can be served either at dinner or as a sandwich. My objective is to control the heat better so that the chicken is properly browned without getting the yogurt burnt.

Recipe: Yogurt chicken breast fillet (for 2-3)

Ingredients:
- 1 chicken breast, deboned, skinned and trimmed of fat
- 2-3 tablespoon (TB) of whole milk yogurt
- 1 to 2 teaspoons (tp) garlic powder
- 1/2 tp paprika
- dash of cumin
- dash of salt
- 2 to 3 TB oil

Procedure:
1. Cut the chicken breast into thin slices of about 1/3" thick. One large breast yields about 3 slices with some smaller pieces. Make sure that all the pieces are no thicker than 1/3".
2. Mix the chicken meat with yogurt in a bowl enough to contain the meat. Make sure that all sides are coated. Cover the bowl with plastic wrap and allow to chill for 6 hours. Take the bowl out of the fridge to warm up 2 hours before cooking.
3. Just before cooking, sprinkle paprika, cumin, garlic powder and salt on the chicken. Mix well.
4. Heat oil in a flat bottom non-stick pan on med-high heat. Place chicken slices flat on the bottom of the pan. Initially, some of the yogurt may stick to the pan. But once the chicken starts to give out water, the yogurt will not stick to the pan any more.
5. Allow the pieces to cook until the top side becomes lightly cooked (ie. heat has transferred from the bottom to nearly the top of the pieces). Then flip the slices and cook the other side. The chicken and the yogurt sauce will not burn as long as the chicken continues to give out water. Once the water dries out, the pan will be coated with just oil. At this point, the temperature of the pan may go up quickly. Turn heat down to medium. At this point, the paprika will start to become dark red when heated in the oil.
6. Flip the chicken slices every now and then to allow all sides of the chicken to be coated with the browned paprika. Flipping helps prevent one side of the chicken stick to the pan.
7. When the desired color has been achieved, turn heat off. Take the chicken out of the pan right away to prevent it from absorbing the oil. Serve right away.