Make the filling: In a medium skillet, combine the oil and almonds and cook over medium heat, stirring frequently, until the nuts are golden brown and aromatic, 2 to 4 minutes. Remove from the heat and use a slotted spoon to scoop the nuts into a large bowl, leaving the fat in the skillet.

Return the skillet to medium-high heat. Add the ground chicken and use a stiff silicone spatula to break it up and spread it out into one layer. Sprinkle with the 1 teaspoon kosher salt and cook undisturbed until browned on one side, about 5 minutes. Break up the chicken and cook, tossing frequently, until no pink remains, 5 to 7 minutes. Use a slotted spoon to transfer the chicken to the bowl with the nuts.

If the skillet looks dry, add more oil. Return to medium heat and add the onion, garlic, ginger, and a big pinch of kosher salt. Cook, stirring frequently and scraping up any browned bits that have formed on the bottom of the pan, until wilted, translucent, and browned along the edges, 3 to 5 minutes.

Add the turmeric, cinnamon, pepper, and raisins and cook, stirring frequently, until the spices are aromatic and the raisins plump, about 1 minute. Add 2 tablespoons water and scrape up any browned bits stuck to the bottom of the pan. Scrape the mixture into the large bowl.

Finely grate half the zest of the lemon into the bowl, add the parsley, and toss until everything is evenly combined. Taste and add lemon juice and more salt, pepper, and zest as needed. Set aside to cool slightly, about 30 minutes.

Assembly: Line a sheet pan with parchment paper. Position a rack in the lower third of the oven and heat to 350°F (177°C). Have the melted butter and pastry brush handy.

Stack the phyllo on a cutting board. With a sharp knife, trim and discard 4 inches of the phyllo dough, leaving you with a 14-inch square. Cover with a slightly damp towel.

Transfer one sheet of phyllo to the prepared sheet pan and evenly brush with butter. Continue layering on all the phyllo, brushing each with butter, and ending with a layer of butter.

Place the chicken mixture in the center of the square of stacked phyllo. Using an offset spatula, spread it into a flat, 6-inch circle. Starting with a corner, fold the edges of the phyllo up and over the filling, pleating the dough as you go. All the filling should be covered by the dough. Brush the top with the remaining butter.

Bake until golden brown and crisp, 45 to 50 minutes. Rest for at least 15 minutes, then serve warm or at room temperature. Dust with powdered sugar and cinnamon.