MAKE THE CILANTRO CHUTNEY: Add the cilantro, jalapeño, plain yogurt, mayonnaise, salt, black pepper, and a squeeze of lime juice to a blender. Blend until completely smooth and creamy. Taste and adjust seasoning as needed, then refrigerate while you prepare the filling.

MAKE THE FILLING: In a large bowl, add the ground chicken, diced jalapeño, red onion, plain yogurt, chopped cilantro, garlic paste, and ginger paste. Add the garam masala, salt, smoked paprika, turmeric, coriander, cumin, and cayenne. Mix thoroughly until fully combined and smooth. The mixture should be cohesive and slightly tacky.

ASSEMBLY AND COOKING: Cut each pita in half and gently open to create pockets. Divide the chicken mixture evenly between the pita halves, pressing a thin, even layer inside each one all the way to the edges. After stuffing, cut each half in half again so you now have quarters. Heat a skillet over medium-low heat and add a thin layer of neutral oil. Cook the arayes for 2 to 3 minutes per side (4 sides total), turning carefully, until deeply golden and crisp on all sides and fully cooked inside. Adjust heat as needed so they crisp without burning. Air Fryer Option: Lightly spray all sides with oil and air fry at 375°F for 8–10 minutes, flipping halfway through, until crisp and cooked through. Serve hot with the cilantro chutney for dipping.