Poach chicken breasts in water with cinnamon, ground ginger, and cumin.

Add saffron or turmeric if not using saffron.

Toast almonds, chop them, and mix with sugar and cinnamon.

Set the almond mixture aside.

Remove the poached chicken and shred it once it's cool enough to handle.

Reduce the chicken broth significantly and add lemon juice.

Beat the eggs until frothy and add them to the reduced broth.

Cook until the broth evaporates and the eggs look scrambled, ensuring they are not wet.

Remove from heat.

Preheat oven to 425 degrees Fahrenheit.

Butter a 10-12 inch cast iron skillet or round casserole dish.

Layer 6 sheets of phyllo dough in the pan, overlapping around the edges, buttering each sheet as you go.

Fold 2 additional sheets and place them in the bottom of the pan as support.

Spread the almond mixture proportionally over the bottom of the pan.

Layer half the egg mixture, then all of the shredded chicken, and then the remaining egg mixture.

Fold 2 sheets of phyllo dough and place them over the top of the filling.

Tuck in the overhanging phyllo sheets from the original layers.

Add butter as needed to ensure the phyllo sticks together.

Bake for 20-30 minutes, until the phyllo is brown and crisp.

Invert onto a serving plate.

Sprinkle the top with powdered sugar.

Serve warm.