In a medium skillet, sauté finely chopped onions and minced garlic until translucent, about 5-7 minutes. Add ground chicken with cumin, cinnamon, and ginger, cooking until browned, about 8-10 minutes. Stir in chopped herbs, season with salt and pepper, and let cool.

Preheat your oven to 375°F (190°C). Cut phyllo sheets into strips and cover with a damp kitchen towel to prevent drying.

Brush one phyllo strip with oil, place a spoonful of filling at one end, fold over to create a triangle, and continue folding until you reach the end. Brush with more oil.

Arrange briouats on a baking sheet, bake for 20-25 minutes, flipping halfway, until golden brown and crispy.

Let briouats cool slightly before serving warm. Pair with dipping sauces like harissa or garlic yogurt.