Adjust oven rack to upper-middle position and preheat the oven to 350°F (175℃). Spread the sliced almonds evenly in a single layer on a rimmed baking sheet and toast in the oven, stirring halfway through, until golden, 10 to 15 minutes. Remove from the oven and set aside.

In a 12-inch high-sided stainless-steel or cast-iron skillet, heat ¼ cup oil over medium-low heat until shimmering. Add the onions, and cook, covered, stirring occasionally, until the onions are soft and translucent, 7 to 10 minutes.

Add the cilantro, honey, garlic, turmeric, ginger, saffron, if using, cinnamon, salt, and pepper, and cook, uncovered, stirring occasionally, until fragrant, about 2 minutes. Add the chicken and stir to combine with the onions and spices until well coated.

Add the stock and simmer, stirring occasionally, until the chicken is cooked through and tender, and the stock turns into a thick and glossy sauce that coats the chicken, 15 to 20 minutes. Season to taste with salt and honey, if needed.

Meanwhile in a small skillet, heat the remaining 1 tablespoon of oil until shimmering. Add the eggs and a pinch of salt and cook, stirring gently with a wooden spoon, until the scrambled eggs are just set but still wet on top, 1 to 3 minutes.

Scatter the scrambled eggs evenly on top of the chicken and onion mixture in the skillet, then sprinkle the toasted almonds evenly over top.

Working with 1 phyllo sheet at a time, lay a phyllo sheet flat on your work surface and brush with melted butter. Loosely scrunch up the buttered phyllo and place, buttered side up, on top of the filling. Repeat with the remaining phyllo sheets until the pie is fully covered with the crinkled phyllo pastry.

Bake until the filling is bubbly and hot and the pastry is golden on top, about 25 minutes. Just before serving, use a fine-mesh sieve and lightly dust with powdered sugar and cinnamon, if desired. Serve.