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In a medium-sized bowl, combine the flour,, salt, and Greek yogurt, and mix with a spoon until a dough forms.
On a flat surface, knead the dough until it becomes smooth and elastic. Knead for 10 minutes.
Allow the dough to rest in the same bowl for 30 minutes, covered with a damp towel.
Begin preparing the filling by combining all your chicken ingredients into a large pan over medium-high heat. Mix the sauce until it begins to thicken and ensure chicken is coated in it.
Divide the dough into 6 pieces and sprinkle flour onto a flat surface. Take one piece of dough and roll it out flat to about 1 centimeter thickness.
Place about ⅓ cup of the chicken mixture in the center of the flattened dough. Fold two opposite ends of the dough over the filling, then pinch the sides together to seal. Twist to ensure it stays closed.
Prepare two shallow dishes: one with beaten eggs and one with panko.
Dip each dough ball in the beaten egg and coat it in panko.
In a deep pan or pot, heat vegetable oil over low-medium heat. Once the oil is bubbling slightly, carefully add the breads. Fry the breads until golden brown and cooked through, flipping as needed to ensure even cooking.