In a large mixing bowl, combine the ground chicken with the finely grated yellow onion, 2 cloves of minced garlic, chopped fresh parsley, ground cumin, ground coriander, smoked paprika, 0.75 teaspoon of salt, and black pepper. Use your hands to gently but thoroughly mix everything together until just combined. Be careful not to overmix, as this can make the kofta tough.

Divide the chicken mixture into about 12-16 equal portions. Roll and shape each portion into small, oblong patties or logs, roughly 2-3 inches long and about 1 inch thick. Place the shaped kofta on a plate or small baking sheet as you go.

Heat the olive oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken kofta to the pan in a single layer. Don't overcrowd the skillet; cook in batches if necessary to ensure even browning.

Sear the kofta for 3-4 minutes on each side, until they are beautifully golden brown and cooked all the way through. The internal temperature should reach 165°F. Transfer the cooked kofta to a clean plate and set aside while you cook any remaining batches.

While the kofta is cooking, prepare your sauce. In a small bowl, whisk together the plain Greek yogurt, the remaining 1 finely minced garlic clove, freshly squeezed lemon juice, 0.25 teaspoon of salt, and the chopped fresh dill or mint (if using). Give it a taste and adjust the seasoning if needed.

Arrange the warm, juicy chicken kofta on a serving platter. Drizzle generously with the cool, tangy garlic yogurt sauce. These are fantastic with warm pita bread, a simple chopped cucumber and tomato salad, or fluffy rice. Enjoy!