Heat butter and sunflower oil in a skillet over medium-high heat. Add chicken thighs and spices (garam masala, coriander, cumin, garlic powder, onion powder, cayenne). Cook for 5–6 minutes.
Add tomato paste, water, heavy cream, and honey. Stir well and simmer for 5–7 minutes until slightly thickened.
Crumble in the chicken bouillon cube and add shredded cheese. Mix until creamy. Remove from heat and let cool completely.
In a large bowl, combine flour, baking powder, herb cream cheese, salt, and water. Knead for 10–12 minutes until smooth dough forms. Cover and let rest for 10 minutes.
Divide dough into 8 equal portions (about 70 g each) and shape into balls.
Roll each ball into a round flatbread.
Place a slice of cheese on one half and add about 90 g of the chicken mixture.
Lightly moisten the edges, fold the dough over, and press firmly to seal.
Place filled flatbreads on parchment paper.
Heat a skillet with a little sunflower oil over medium heat.
Cook each flatbread on both sides until golden brown and fully cooked through.