In a large mixing bowl, combine the ground chicken, finely chopped onion, 2 cloves minced garlic, and fresh parsley. Add the cumin, coriander, salt, and black pepper. Using your hands or a fork, mix gently until just combined, about 1-2 minutes. The mixture should look evenly distributed but not overly compacted.

Wet your hands with cold water to prevent sticking, then take about 2-3 tablespoons of the mixture and shape it into an elongated oval about 3-4 inches long. Place each formed kofta on a plate or baking sheet. You should get about 10-12 kofta. If mixture feels too loose, refrigerate for 15 minutes before shaping.

Preheat your grill or grill pan to medium-high heat (around 400°F). Brush the grates with olive oil to prevent sticking. Let the grill get hot for about 5 minutes.

Place the kofta on the grill, leaving space between each one. Grill for 5-7 minutes on the first side without moving them, until you see golden-brown grill marks and the bottom is set. Flip carefully using tongs and grill for another 5-7 minutes until the internal temperature reaches 165°F and the kofta are cooked through.

While the kofta cook, prepare the garlic yogurt sauce by mixing the yogurt, 1 clove minced garlic, lemon juice, and a pinch of salt in a small bowl. Stir until smooth and creamy.

Remove the kofta from the grill and let them rest for 3-4 minutes. This allows the juices to redistribute, keeping each bite moist. Serve warm with the garlic yogurt sauce drizzled on top or on the side for dipping.