In a large skillet over medium heat, sauté one chopped onion in a drizzle of olive oil until translucent, about 4–5 minutes. Add ground chicken, cumin, cinnamon, ginger, salt, and pepper. Cook for about 10 minutes, stirring occasionally until fully cooked. Remove from heat and let cool.

Preheat your oven to 375°F (190°C). Lay out phyllo pastry sheets on a clean surface, covered with a damp cloth. Brush each sheet with olive oil and stack two sheets together. Cut into 3-inch strips.

Take one phyllo strip and place spoonful of cooled filling at one end. Fold over to form a triangle, continue folding in a triangular motion, and seal edges with olive oil.

Arrange filled briouats on a parchment-lined baking sheet, brush tops with olive oil, and bake for 25 minutes until golden and crisp. For frying, heat oil and fry until golden brown, flipping halfway.

Let briouats cool slightly on a wire rack, then serve warm with your favorite dipping sauces like harissa or tahini.