In a large skillet over medium heat, add a splash of olive oil and sauté finely chopped onions for about 5 minutes until they become soft.

Stir in shredded chicken, cumin, cinnamon, ginger, salt, and pepper, mixing well. Cook for an additional 3-4 minutes to meld flavors, then remove from heat to cool.

Preheat your oven to 375°F (190°C). Lay phyllo pastry sheets flat, covering unused sheets with a damp cloth. Brush one sheet with olive oil, layer another on top, and repeat for 2-3 sheets.

Cut the layered pastry into 3-inch wide strips.

Take one strip, place about a tablespoon of cooled chicken filling at one end, and fold to form a triangle. Continue folding until you reach the end, brushing the edge with olive oil to seal.

Arrange briouats on a baking sheet lined with parchment, spaced apart. Brush tops with olive oil and bake for 25 minutes or until golden brown.

Let briouats rest for a couple of minutes before serving warm alongside dipping sauces.