In a large mixing bowl, combine ground chicken, finely chopped onion, minced garlic, chopped cilantro, and fresh mint. Add in the egg, breadcrumbs, ground cumin, ground coriander, smoked paprika, cayenne pepper, salt, and pepper. Gently mix with your hands until just combined, being careful not to overmix.

To ensure the perfect flavor, scoop a small amount of the mixture and form it into a mini patty. Heat a skillet over medium heat with a drizzle of olive oil. Cook the patty for about 2-3 minutes on each side until browned, then adjust seasoning as necessary.

Wet your hands with water to prevent sticking, and take portions of the mixture to shape into elongated kofta, approximately 1.5 to 2 inches long.

Consider refrigerating the shaped kofta for at least 30 minutes to achieve firmer kofta while cooking.

In a large skillet, heat a generous drizzle of olive oil over medium heat and add the kofta, making sure they are not overcrowded. Cook for about 2-3 minutes per side until browned and fully cooked.

Carefully turn the kofta to brown all sides evenly, and check for doneness after about 10-12 minutes.

Once browned, reduce heat to low, cover the skillet, and let them cook for an additional 8-10 minutes to ensure they reach the proper internal temperature.

In a separate bowl, combine Greek yogurt, minced garlic, fresh lemon juice, a drizzle of olive oil, chopped dill, salt, and pepper. Mix well until smooth and creamy.

On a large platter, arrange the cooked Chicken Kofta, drizzle garlic yogurt sauce over them, and garnish with fresh parsley. Serve with warm pita bread or rice.