Pat the chicken dry and season with kosher salt and black pepper on both sides.

In a large pan, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the chicken and sear until brown on both sides. Remove the chicken from the pan and set aside for now.

In the same pan, add the onion slices and garlic. If needed, add a little more olive oil. Season with a good pinch of kosher salt. Cook over medium heat, tossing regularly until softened.

Add ¾ cup of water and the spices. Bring to a boil, then return the chicken to the pan. Cook over medium-high heat for about 10 to 15 minutes or until the chicken is fully cooked through and the liquid has reduced by half.

Carefully remove the chicken from the pan onto a cutting board. Using two forks, shred or break the chicken up into small pieces.

To the pan of liquid, stir in the beaten eggs. Return the chicken to the pan and stir to combine. Stir in the chopped dates, almonds, and parsley. Remove from the heat.

Turn the oven on to 375 degrees F and adjust a rack in the middle.

Prepare a 10-inch pie dish or heat-safe skillet and brush the bottoms and sides with extra virgin olive oil.

Take one sheet of phyllo dough and fold it in half vertically. Brush the top of the folded phyllo with extra virgin olive oil. Lay the folded phyllo sheet in the middle with the sides hanging on either side of the pan. Repeat with 7 more sheets of the phyllo, making sure each sheet is folded and brushed with oil. Layer the phyllo sheets in the pan so that they overlap.

Spread the chicken mixture over the phyllo. Cover with the remaining 2 sheets of phyllo, making sure to brush each layer with olive oil. Fold the phyllo sides over to cover. Brush the top with extra virgin olive oil.

Bake on the center rack of your heated oven for 15 to 20 minutes or until the phyllo is fully cooked and golden brown.