1. In a large mixing bowl combine the ground chicken, grated yellow onion with its juices, minced garlic, chopped parsley, chopped cilantro, plain breadcrumbs, egg, ground cumin, ground coriander, smoked paprika, ground allspice, ground cinnamon if using, fine sea salt, and black pepper. Mix gently until everything is evenly combined but not overworked.

2. Cover the bowl and chill the chicken mixture in the refrigerator for about 20 to 30 minutes to help it firm up and allow the breadcrumbs to hydrate.

3. Lightly oil your hands and divide the chilled mixture into 16 equal portions. Shape each portion into a small oval or log about the length of your fingers and place the shaped kofta on a parchment lined tray or plate.

4. While the mixture chills or the shaped kofta rest make the garlic yogurt sauce. In a medium bowl whisk together the plain Greek yogurt, grated garlic, fresh lemon juice, extra virgin olive oil, chopped dill or parsley, and fine sea salt until smooth.

5. Drizzle in the water a little at a time whisking until the sauce loosens to a silky spoonable consistency that will spread easily on a plate without being runny. Taste and adjust with extra salt or lemon juice if needed then refrigerate until ready to serve.

6. Heat 2 tablespoons of the olive oil in a large nonstick or cast iron skillet over medium to medium high heat. When the oil is hot and shimmering add half of the kofta in a single layer with a little space between each piece.

7. Cook the kofta for about 8 to 10 minutes turning occasionally until they are deeply golden on all sides and cooked through in the center. Transfer the cooked kofta to a plate and tent loosely with foil.

8. Add the remaining 1 tablespoon olive oil to the skillet if needed and cook the remaining kofta in the same way until golden and fully cooked.

9. To serve spread a generous layer of the garlic yogurt sauce over the bottom of a large serving platter or shallow bowl. Nestle the hot chicken kofta on top of the sauce.

10. Sprinkle the kofta with chopped fresh parsley and add a squeeze of lemon if you like. Serve right away with warm flatbreads rice or a simple salad so everyone can scoop each bite through the garlic yogurt.