Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, stirring frequently for about 3-4 minutes until they become translucent and fragrant.

Add shredded chicken to the skillet along with cumin, paprika, ginger, cinnamon, salt, and pepper. Cook for 3-4 minutes, stirring occasionally until the spices coat the chicken evenly.

Remove from heat and fold in the fresh parsley and cilantro. Transfer the filling to a wide plate and let it cool completely for 15-20 minutes.

Cut phyllo sheets into 4 strips each (about 3 inches wide). Keep unused sheets covered with a slightly damp towel. Place one heaping tablespoon of filling at the bottom corner of each strip.

Fold the bottom corner over the filling at a 45-degree angle to form a triangle, then continue folding up the strip until you reach the end. Brush the final edge with egg yolk and press firmly to seal.

Arrange triangles on a parchment-lined baking tray with at least 1 inch of space between each. Brush the tops lightly with melted butter or oil.

Bake in a preheated 375°F oven for 20-25 minutes until deep golden brown and crispy. Let cool for 3-5 minutes before serving.