Prepare the filling and let it cool so the dough doesn't get soggy. Start by chopping the chicken as finely as possible. You could use ground chicken, but small pieces are better. Season with salt and pepper, and cook in a large pan with a little oil. Don't use too much oil; we don't want fried chicken. Let it cook without stirring, then move it around to cook evenly. Add the ras el hanout.

When the chicken is almost done, remove it and set aside. Peel and finely chop the onion, and peel and dice the mango into small cubes.

In the same pan, add more oil if needed, and sauté the onion until golden. Add the mango and let it cook a bit. Add the flour, stir to toast it, then add the coconut milk to make a roux. Mix everything and add the chicken.

Brush 2 sheets of phyllo dough with oil, place one on top of the other, and cut into 4 equal strips. Place a bit of filling at the bottom end and fold into a triangle, continuing to fold until you reach the top. Repeat with all the dough and filling.

Place on a baking sheet and sprinkle with sesame seeds. Bake in a preheated oven at 350°F (180°C) for about 14 to 15 minutes, just until the dough is golden since the filling is already cooked.

And there you have them, crispy, spicy, and delicious. You're sure to love them.