In a large bowl, combine the ground chicken, chopped onion, minced garlic, parsley, cilantro, egg, breadcrumbs, olive oil, cumin, coriander, smoked paprika, cayenne pepper (if using), salt, and pepper.

Use your hands to gently mix all the ingredients together until well combined. Be careful not to overmix.

Wet your hands slightly with water to prevent the mixture from sticking.

Take a small amount of the chicken mixture (about 2-3 tablespoons) and shape it into an oblong or cylindrical shape, about 3-4 inches long. You can also make them into small patties.

Place the formed kofta on a plate or baking sheet lined with parchment paper.

Repeat until all the chicken mixture is used.

To pan-fry: Heat 1-2 tablespoons of olive oil in a large skillet over medium heat. Carefully place the kofta in the skillet, making sure not to overcrowd the pan. Cook for about 5-7 minutes per side, or until the kofta are golden brown and cooked through. The internal temperature should reach 165°F (74°C).

To bake: Preheat your oven to 400°F (200°C). Place the kofta on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the kofta are cooked through and lightly browned.

To grill: Preheat your grill to medium heat. Lightly oil the grill grates. Place the kofta on the grill and cook for about 4-5 minutes per side, or until they are cooked through and have nice grill marks.

Serve the Chicken Kofta warm with pita bread or naan, tzatziki sauce, hummus, chopped tomatoes, cucumber, red onion, and lemon wedges.