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Make an aromatic wet rub for the chicken with olive oil, garlic, salt, black pepper, cinnamon and cardamom.
Pan fry the chicken breasts, then shred into small pieces.
Make the sumac confited onions by sautéing the sliced onions in olive oil, then adding sumac, black pepper, lemon juice and pomegranate molasses.
Mix the shredded chicken into the sumac onions.
Make a flour and water paste to use as a binder.
Place a piece of bread with the bottom of the triangle facing you, add a couple tablespoons of the chicken and onion filling, fold the sides over and roll up, sealing with the flour paste.
Place the rolls seam-side down in a baking dish, brush with olive oil and bake at 180°C for 20-30 minutes until crispy.
Make a tahini yogurt sauce by mixing yogurt, tahini, lemon juice, salt and cayenne.
Serve the musakhan rolls warm, garnished with sumac, parsley and pomegranate seeds, with the tahini yogurt sauce for dipping.