Heat a skillet over medium heat, add oil, sauté diced onions and minced garlic for about 5 minutes until translucent. Stir in ground chicken, cumin, cinnamon, and ginger until chicken is cooked through, around 5-7 minutes. Add fresh herbs, cool slightly.

While the filling cools, preheat the oven to 375°F (190°C). Lay out a clean kitchen towel, cover phyllo pastry to keep it from drying out.

Cut phyllo pastry into strips about 3 inches wide. Brush a strip with melted butter, layer another strip on top. Spoon filling onto one end, fold sides in, and fold into a triangle, sealing with butter.

Place the briouats on a baking sheet lined with parchment, brush tops with butter. Bake for 20-25 minutes until golden brown and crispy.

Remove briouats from the oven, cool for a few minutes, and serve warm with dipping sauces.