In a large frying pan, put the oil. Put the pan on a medium heat to heat the oil, then add the onions and sauté until it becomes a light golden color. Add in the garlic and stir for a minute.
Add the shredded chicken and stir for a minute or two.
Add the salt, the pepper, cinnamon, turmeric, black pepper, carrots and sweet pepper.
Sauté the vegetables for 5 minutes. Leave the mixture to cool completely.
On a floured surface, place a piece of puff pastry. Using the rolling pin, stretch the dough a little.
Using a pizza cutter, cut the dough into 4 squares.
Put a teaspoon of the chicken mixture in the center of each square. On the edge of the square put a piece of pasta, or you can use fried potato fingers instead; then close the dough on the filling so that half of the pasta piece remains outside the dough and a chicken thigh is formed. Complete the rest of the dough and filling to get the chicken thighs.
In a deep dish, put the eggs and stir with a fork until homogeneous.
Take another deep dish, put the breadcrumbs.
In a deep-frying pan, put an amount of oil so that it is about 2 inches high. Place the frying pan over a medium heat to heat the oil.
Grab a piece of chicken thighs and place in the egg to cover completely, then put in the breadcrumbs to be covered in a generous layer.
Put the chicken thighs in the hot oil. Repeat with the rest of the chicken thighs and fry until golden
Serve and enjoy your sumptuous dish!