Prepare the Chicken Filling: In a bowl, combine minced chicken, onion, green onion, green chili, coriander, salt, pepper, red chili powder, red chili flakes, cumin seeds. Mix well and set aside.

Prepare the Naan Dough: In a large mixing bowl, combine 1 cup of all-purpose flour, salt, sugar, and yeast. Add warm milk to the dry ingredients, stirring to form a smooth mixture. (Note: The milk should be lukewarm, rather than scalding hot) Leave the dough mixture for 10 minutes, covered. Add the remaining flour and mix. Gradually add oil to form a dough ball. Knead the dough for 8-10 minutes or until soft and smooth. Coat with oil and let it sit for 1 hour, or until doubled in size.

Assemble and Bake: Divide the dough into small equal balls and cover with a wet cloth. Take a dough ball and flatten it with a rolling pin to make a round naan shape. Place a tablespoon or two of the chicken filling in the center of the naan. Fold the dough over the filling and seal the edges. Roll it out gently to make naan. Brush with egg wash and sprinkle with sesame seeds and red chili flakes. Heat a cast iron skillet, once hot turn the heat off place the naan onto the hot skillet for 1-2 minutes or until the bottom is set and a little cooked. Transfer the naan onto wire rack. Bake in a preheated oven at 400°F (200°C) for 15 minutes , broil on high for additional 1-2 min or until golden brown from top. Brush with glaze (melted butter mixed with parsley/coriander) before serving.