In a large bowl, combine ground chicken, finely chopped onion, minced garlic, fresh cilantro, and mint. Add the egg, breadcrumbs, ground cumin, ground coriander, smoked paprika, cayenne pepper, and seasoning. Mix gently until just combined.

Cook a small patty in a skillet over medium heat for about 3–4 minutes per side to taste for seasoning. Adjust salt, pepper, or spices as needed.

Shape the mixture into 1.5 to 2-inch elongated pieces with wet hands to prevent sticking. Lay on a plate or baking sheet.

Cover the kofta and refrigerate for at least 30 minutes to enhance flavor and help them maintain their shape.

Heat olive oil in a skillet over medium heat. Add chilled kofta in batches, searing for about 6–8 minutes until golden brown and cooked through.

Mix Greek yogurt, minced garlic, fresh dill, lemon juice, and olive oil in a bowl until creamy. Season with salt and pepper.

Serve warm Chicken Kofta drizzled with the garlic yogurt sauce. Garnish with chopped parsley if desired.