In a large mixing bowl, combine ground chicken, finely chopped onion, minced garlic, chopped cilantro, and mint. Add the egg, breadcrumbs, ground cumin, ground coriander, smoked paprika, cayenne pepper, salt, and black pepper. Stir until just combined.

Cook a small patty in a skillet over medium heat for 3-4 minutes to taste test and adjust seasoning.

With wet hands, shape the kofta mixture into 1.5 to 2-inch elongated pieces and lay them on a plate.

Cover the formed kofta and refrigerate for at least 30 minutes.

In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Add the chilled chicken kofta and sear for about 6-8 minutes until golden brown and cooked to 165°F.

In a separate bowl, mix Greek yogurt, minced garlic, lemon juice, olive oil, and chopped fresh dill for the sauce. Season to taste.

Drizzle the garlic yogurt sauce over kofta, garnish with parsley, and serve with pita bread or rice.