Preheat your propane-powered grill to medium-high heat.
Place the raisins in a small bowl and cover with hot water. Let them sit for about 10 minutes to plump up, then drain and set aside.
In a medium-sized mixing bowl, combine the plumped raisins, chopped walnuts, crumbled feta cheese, chopped parsley, chopped mint, minced garlic, lemon zest, ground cumin, and ground coriander. Stir well to combine.
Lay the chicken breasts on a clean work surface and season both sides with salt and pepper. Place a piece of plastic wrap over the chicken and use a meat mallet or rolling pin to pound the chicken breasts to an even 1/4-inch thickness.
Spread the raisin mixture evenly over each chicken breast, leaving a small border around the edges.
Starting at the narrower end, roll up each chicken breast tightly, enclosing the filling. Use toothpicks or kitchen twine to secure the rolls.
In a small bowl, whisk together the olive oil and lemon juice. Brush the chicken rolls with the mixture to coat them evenly.
Place the chicken rolls on the preheated grill, seam-side down, and cook for about 7-8 minutes per side, or until the chicken is cooked through and has an internal temperature of 165°F (74°C).
Remove the chicken rolls from the grill and let them rest for 5 minutes before removing the toothpicks or kitchen twine.
Slice the grilled raisin-stuffed chicken rolls into 1-inch thick slices and serve immediately.