In a large skillet, heat one tablespoon of oil over medium heat. Add finely chopped onions and sauté for about 5-7 minutes until they are translucent and fragrant. Stir in ground chicken, cumin, cinnamon, ginger, and chopped herbs. Cook for an additional 8-10 minutes until the chicken is fully cooked and the spices are well blended.

Unfold your phyllo pastry sheets and cut them into strips about 3 inches wide. Brush one strip lightly with melted butter or oil, place a spoonful of filling at one end, and fold to create a triangle shape. Seal the edges with a dab of water.

Preheat your oven to 375°F (190°C). Continue assembling your briouats, and arrange them on a baking sheet lined with parchment paper.

Brush the tops of assembled briouats with beaten egg and bake for approximately 25 minutes until crisp and golden brown.

Let the briouats cool for a few minutes before serving warm, either plain or with flavorful dips like harissa or tzatziki.