In a large frying pan, heat the olive oil and cook the chicken thighs until crisp and golden. Turn the thighs over and cook until browned. No need to worry if the chicken is not fully cooked. It will cook later on in the dish.
Remove the chicken from the pan and add the butter. Add the onions and cook until translucent. Add in the garlic, ginger, cinnamon, cumin, salt and pepper and cook for 2 minutes. Add the chicken back to the pan and add in the chicken stock. Bring to a boil, then turn down to low and cover the pan. Simmer until chicken is tender, about 30 minutes. Remove the chicken from the pan and shred it with two forks.
Meanwhile, reduce the liquid by half. Add the chicken back into the pan and whisk in the eggs over low heat and cook until the mixture resembles loose scrambled eggs. Add in the chopped almonds and parsley. Remove from heat and let cool.
Meanwhile, preheat your oven to 350°F. Brush the cake pan with melted butter and layer 5 sheets of phyllo, brushing each with butter. Add the filling and top with the remaining phyllo dough, arranging the pieces to cover the piece completely. Fold in pieces and brush with remaining butter. Bake until the pastry is crisp, about 30 minutes.
Remove the dish from the oven and allow it to cool before sprinkling with powdered sugar. Serve.