Sear the chicken breasts in a little avocado oil until browned on both sides. Remove from the pan and set aside.

In the same pan, sauté the onions until softened. Add the crushed garlic, turmeric, ½ teaspoon cinnamon, onion salt, and salt and pepper to taste. Mix well.

Return the chicken to the pan and add 3 cups of water. Bring to a boil, then lower the heat and cook for 1 hour and 20 minutes on low, until the chicken is very tender and beginning to fall apart. Remove the chicken from the pan.

Add the chopped parsley to the onion mixture and cooking liquid. Continue cooking uncovered until the liquid has reduced by about half.

Whisk the 3 eggs and pour them into the reduced sauce. Stir as they cook until the sauce becomes a thick egg-and-onion mixture.

Finely chop the cooked chicken and add it back to the pan. Stir in the roasted sliced and slivered almonds. Finish with another fresh dash of cinnamon and mix everything together well.

Preheat the oven to 350°F. In a 6-inch cake pan, layer approximately 4 layers of phyllo, spraying each layer lightly with avocado oil. Add the chicken filling, then fold the overhanging phyllo over the filling to completely enclose the pastilla. Spray the top lightly with avocado oil.

Bake at 350°F for about 20 minutes, or until the phyllo is crisp and golden brown.

When ready to serve, dust the top generously with powdered sugar. Serve warm.