Mix together garlic, toasted canola oil and salt. Add chicken breasts, turn to coat and refrigerate for at least 1 hour or overnight.
Stir together Chobani, kimchi, sesame oil and half of the scallions and refrigerate.
Heat a grill pan over medium-high heat until nearly smoking, about 2 minutes. Grill chicken on both sides until marked and cooked through, about 4-5 minutes on each side.
Slice chicken crosswise and divide between 4 plates. Serve with kimchi sauce sprinkled with remaining scallions.