In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and cook for 3-4 minutes, until soft and fragrant.

Add the chicken pieces to the pot along with ginger, cinnamon, turmeric, cumin, saffron (if using), salt, and pepper. Stir to coat the chicken with the spices.

Pour in about 2 cups of water and bring to a simmer. Cover and cook for 30-40 minutes, or until the chicken is fully cooked and tender.

Once the chicken is cooked, remove it from the pot and let it cool. Shred the chicken into small pieces, discarding the bones.

Return the shredded chicken to the pot with the cooking liquid and add the chopped parsley and cilantro. Stir to combine.

In a separate pan, lightly scramble the eggs until just set (they should still be soft and moist). Add the scrambled eggs to the chicken mixture and stir well.

Toast the almonds in a dry pan until golden and fragrant. Chop them coarsely and add them to the chicken mixture. Optionally, mix in 2 tablespoons of sugar for a sweet touch.

Cook everything together for a few more minutes until the mixture thickens. Remove from heat and set aside to cool.

Preheat your oven to 375°F (190°C).

Lay out a sheet of phyllo pastry on a clean surface and brush it with melted butter or ghee. Layer another sheet on top and brush again with butter. Repeat this process, layering about 6 sheets of pastry.

Place the chicken filling in the center of the layered pastry, then fold the edges over the filling to create a round pie shape. Use more phyllo sheets to cover the top of the pie, folding them over the edges and tucking them in around the filling. You should have enough phyllo pastry to completely cover the pie.

Brush the top with melted butter and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.

Once baked, remove the Bastilla from the oven and allow it to cool slightly. Dust the top with powdered cinnamon and sugar (optional) before serving.