For the Paneer, mix yogurt, lemon juice, garam masala, salt, garlic powder and ginger in small bowl until well blended. Place paneer in large resealable plastic bag. Add marinade; turn to coat well. Refrigerate 1 hour.
Meanwhile, for the Mango Tomato Chutney, toast cumin seed in large skillet on medium heat about 3 minutes or until fragrant, shaking pan frequently. Add tomatoes, mango, onion, cilantro, agave nectar, cinnamon and salt. Cook and stir 10 minutes or until tomatoes soften and sauce is slightly thickened.
For the Curry Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended.
Remove paneer from marinade. Discard any remaining marinade. Spray grill with no stick cooking spray. Grill paneer over medium-low heat 4 to 6 minutes or until lightly browned, turning frequently. Cut into 1/4-inch thick slices. To serve, layer paneer slices with Mango Tomato Chutney on each plate. Drizzle with Curry Vinaigrette. Serve with remaining Curry Vinaigrette.