Begin by slicing the chicken breast fillets into slightly larger-than-bite-sized cubes—this size makes them ideal for threading onto skewers while remaining easy to eat.

In a large mixing bowl, season the chicken generously with cumin powder, onion powder, paprika, black pepper, chili flakes, and dried parsley. Toss the chicken until each piece is evenly coated with the fragrant spice mixture.

Thread the marinated chicken pieces onto skewers, leaving a small gap between each to allow even cooking. Make sure the pieces are spaced out but secure on the skewer.

Crack the eggs into a bowl and beat them thoroughly. For added flavor, you can season the eggs with a pinch of salt and pepper. Dip each chicken skewer into the egg wash, making sure every surface is well-coated.

Next, press the egg-coated skewers into the breadcrumbs, turning and pressing gently to ensure a firm, even coating that adheres well to the chicken.

In a wide, heavy-bottomed frying pan, heat enough oil to shallow-fry the skewers. Keep the heat at a medium level—too high and the breadcrumbs will burn before the chicken cooks through.

Carefully place the prepared skewers into the hot oil. Fry for about 4 minutes on each side, or until the crust turns golden and crisp and the chicken inside is fully cooked. Rotate as needed to ensure even browning on all sides.

Once cooked, transfer the chicken skewers to a paper towel-lined plate to drain off excess oil. Serve hot for maximum crunch and flavor.