Heat oil in a medium skillet over medium heat. Add the diced onion, cover, and cook for 4 to 5 minutes until translucent.

Add the ginger paste, garlic paste, minced green chilies, diced tomato, turmeric, Kashmiri red chilli powder, cumin powder, and coriander powder. Mix well, cover, and cook until the tomatoes break down and onions soften, about 3 to 4 minutes.

Add the ground chicken and break it up thoroughly with a spatula. Cook uncovered, stirring occasionally, until fully cooked through and any liquid has evaporated, about 8 to 10 minutes.

Add garam masala. Crush the kasoori methi between your palms and stir it in along with half the cilantro. Remove from heat.

Allow the kheema to cool for 5 to 10 minutes, then stir in the ketchup and mayonnaise (or mustard) until well combined.

Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a standard 12 cup muffin pan with cooking oil.

For Kawan parathas: thaw for 3 to 4 minutes until just pliable, then cut each into quarters. You will have 12 pieces from 3 parathas.

For puff pastry: thaw per package directions and cut each sheet into 12 equal squares.

Gently press each piece into a muffin cup, pressing the dough up the sides to form a cup shape.

Add 1 tablespoon of kheema mixture into each cup.

Place one piece of cheddar cheese on top.

Add another tablespoon of kheema on top of the cheese.

If using, place one pickled jalapeno slice on top, then finish with a second piece of cheese.

Bake for 18 to 20 minutes until the shells are golden and the cheese is melted and bubbling.

Garnish with remaining fresh cilantro and homemade pickled onions for added crunch, beautiful color, and tang. Serve immediately.