Pat chicken dry and season with salt and pepper.
Sear chicken in olive oil until browned; set aside.
Cook onions and garlic until soft, add water and spices.
Return chicken, simmer until cooked, shred into pieces.
Stir in eggs, dates, almonds, parsley.
Layer oiled phyllo sheets in skillet.
Add filling, cover with remaining phyllo, fold edges.
Bake at 375°F for 15–20 minutes until golden.
