In a large mixing bowl, combine ground chicken, finely chopped onion, minced garlic, chopped cilantro, and mint. Add the egg, breadcrumbs, ground cumin, ground coriander, smoked paprika, cayenne, salt, and pepper. Mix gently with your hands until just combined.

To ensure flavor, cook a small patty in a skillet over medium heat for 3-4 minutes. Taste the patty and adjust seasoning if necessary.

Shape the chicken mixture into elongated pieces, about 1.5 to 2 inches. Arrange on a baking sheet lined with parchment paper.

Cover the formed kofta with plastic wrap and refrigerate for at least 30 minutes.

Heat a skillet over medium-high heat, add olive oil, and cook the chilled kofta for 6-8 minutes until golden brown and internal temperature reaches 165°F.

In a separate bowl, whisk together Greek yogurt, minced garlic, lemon juice, olive oil, and dill. Season to taste.

Place the cooked kofta on a platter, drizzle with the yogurt sauce, and garnish with fresh herbs. Serve with warm pita or rice.