Hmmm. You know, I'd never really thought of turmeric as mustard prior to this, strangely enough -- I've used in a couple of rice recipes and the flavor was subtle enough that I thought it was there mostly for the color. *wry grin*

If you're going to go with chicken fillets, either slice them fairly thin or be prepared to cook them substantially longer. My guess is that the tilapia fillets cooked all the way through as quickly as they because they were thin and because I left them in a bowl of water in the fridge all day to thaw.