Prep the aromatics

• Finely dice the red onion.
• Finely dice the jalapeños, removing the seeds and stems if you don't want it spicy.
• Chop the cilantro.

Make the chicken filling

• Add the ground chicken to a bowl.
• Add the yogurt, garlic, ginger, jalapeños, onions, cilantro and all the spices.
• Give it a good mix until well combined, then set aside.

Make the cilantro chutney

• Add cilantro, jalapeños, yogurt, mayo, green onions, lime juice, salt and pepper to a blender or food processor.
• Blend until smooth — the cilantro sauce is ready.

Stuff the bread

• Cut the bread in half and open each half like a pocket.
• Stuff with the chicken filling, as thin or thick as you like.
• Cut those halves in half.

Sear the arayes

• Get a pan nice and hot and add ghee, butter or oil.
• Sear the stuffed breads all around on each side until beautifully golden and fully cooked through in the center.

Serve

• Enjoy them warm with the cilantro chutney on the side.