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Cut the chicken into small, uniform cubes for even cooking and easy mixing.
In a large bowl, beat the eggs. Mix in mustard, olive oil, Parmesan, and all the spices (oregano, garlic powder, pepper, curry, and salt). Add flour and baking powder and whisk until smooth and lump-free.
Fold in the chicken pieces, making sure they’re well coated. Cover and chill in the fridge for at least 1 hour — or overnight for even better flavor.
Heat oil in a non-stick skillet over medium. Once hot, lower the heat slightly. Drop spoonfuls of the mixture into the oil and gently flatten. Fry for 3–4 minutes per side or until golden brown and fully cooked.
Let rest on paper towels to drain any excess oil. Serve warm with a yogurt-based dip, aioli, or your favorite sauce.