Heat olive oil in a frying pan over medium heat. Add onion and garlic, sauté until soft.

Add minced chicken, cumin, coriander, cinnamon, paprika, salt, and pepper. Cook until chicken is browned and cooked through.

Stir in chopped parsley and remove from heat. Allow to cool slightly.

Preheat the oven to 200°C (400°F).

Lay one sheet of phyllo pastry on a clean surface and brush with melted butter. Place another sheet on top and brush again.

Cut the pastry into strips about 10 cm wide. Place a spoonful of filling at one end of each strip.

Fold the pastry over the filling to form a triangle, then continue folding in a triangular shape until you reach the end of the strip. Seal the edge with a little melted butter.

Repeat with remaining pastry and filling.

Place the briouats on a baking sheet lined with parchment paper. Brush the tops with melted butter.

Bake in the preheated oven for 15-20 minutes or until golden brown and crispy.

Remove from the oven and let cool slightly before serving.