Prepare the Chicken Filling: In a large skillet, heat 2 tablespoons of a mix of butter and sunflower oil over medium heat. Add the diced chicken thighs and season with garam masala, coriander powder, cumin powder, garlic powder, onion powder, and cayenne pepper. Cook for 5-6 minutes until browned and cooked through.

Make the Sauce: Stir in tomato puree, followed by water, heavy cream, and honey. Cook for 5-7 minutes to thicken. Add the chicken bouillon cube and grated cheese, mixing well until creamy.

Prepare the Dough: Mix flour, baking powder, herb cream cheese, and salt in a bowl. Gradually add water to form a dough and knead for 10-12 minutes. Cover and let rest for 10 minutes.

Form Flatbreads: Divide dough into 8 portions. Roll each into a thin disk. Place cooled chicken mixture on half, moisten edges, fold, and seal.

Cook Flatbreads: Heat sunflower oil in a pan over medium-high heat. Cook filled flatbreads for 3-4 minutes on each side until golden and crispy.