1. Start by heating a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the ground chicken, breaking it up with a wooden spoon. Cook until no longer pink, about 7-8 minutes.
4. Mix in the cumin, cinnamon, ginger, paprika, cayenne (if using), salt, and pepper. Cook for another 2 minutes to let the spices bloom.
5. Remove from heat and stir in the chopped parsley and toasted almonds. Let the mixture cool slightly—it’ll be easier to work with.
6. Preheat your oven to 375°F (190°C). If you prefer frying, heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C).
7. Lay one sheet of phyllo dough on a clean surface and brush with melted butter or olive oil. Place another sheet on top and brush again.
8. Cut the layered phyllo into 3-inch wide strips.
9. Place a spoonful of the chicken filling at one end of each strip and fold it over to form a triangle, folding like you would a flag along the strip until you reach the end. Use a bit of butter to seal the edge.
10. Arrange the briouats on a baking sheet lined with parchment paper if baking, or prepare them on a plate if frying.
11. If baking, brush the tops lightly with more butter or olive oil. Bake for 20-25 minutes or until golden and crispy.
12. If frying, carefully place a few briouats at a time into the hot oil, frying until golden brown, about 2-3 minutes per side. Drain on paper towels.

I remember the first time I tried folding these—it felt like origami at first! But like most kitchen skills, it just takes a little practice. My tip? Don’t stress if your triangles aren’t perfect; they all taste amazing anyway, and the kids won’t judge.