Preheat oven to 375 and grease a 9x13 baking dish. Rinse and pat dry butterflied chicken breasts, season with sea salt and pepper. Place them in the baking dish and set aside

In a saucepan over medium heat, melt the butter. Add the almond flour, sea salt and pepper; stir until smooth. Gradually add milk and bring to a boil. While stirring, boil for 2 minutes. Remove from the heat. Add the yogurt, dill, curry and cumin; stir until smooth

Pour sauce over chicken. Bake, uncovered for 50-60 minutes or until meat juices run clear.