In a large bowl, mix the ground chicken, grated onion, 2 cloves of minced garlic, parsley, cilantro, breadcrumbs, egg, cumin, coriander, paprika, chili flakes, salt, and pepper. Stir gently until just combined to avoid overmixing.

With damp hands, shape the mixture into small oval or cylindrical koftas. Chill in the refrigerator for 15 minutes to firm up.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the koftas in batches for about 3–4 minutes per side until browned and cooked through.

In a separate bowl, stir together Greek yogurt, the remaining minced garlic, a pinch of salt, and 1 tablespoon of olive oil. Mix until smooth and creamy.

To serve, spread the garlic yogurt onto a serving plate, place the hot koftas on top, drizzle with olive oil, and garnish with extra herbs if desired.