Melt 2 tablespoons of butter in a large skillet over medium heat.

Sauté the chopped onion until soft and translucent (about 10 minutes).

Add the diced chicken, ginger, turmeric, 1 teaspoon of cinnamon, salt, and pepper.

Stir in the chopped parsley and toasted almonds.

In a small saucepan, whisk together the chicken broth and eggs.

Cook over low heat, stirring constantly, until it resembles soft scrambled eggs.

Stir the egg mixture into the chicken mixture to bind.

Preheat oven to 350°F (175°C).

Cut phyllo dough sheets crosswise into fifths.

Lay one strip of phyllo dough down and brush with melted butter.

Cover the remaining dough with a damp towel to prevent drying.

Combine sugar and remaining 3 teaspoons of cinnamon; sprinkle over the buttered phyllo.

Top with another phyllo strip and brush with melted butter.

Place a heaping teaspoon of the chicken mixture in the center of the strip (about 1/2 inch from the base).

Fold the corner across the filling, continuing to fold like a flag, creating a triangle.

Brush both sides of the triangle with melted butter.

Place the turnover on a baking sheet.

Repeat with the remaining phyllo, cinnamon sugar, and chicken mixture.

Bake for about 30 minutes, or until golden brown.

Remove from oven and let cool for 5 minutes.

Arrange on a serving platter and dust with confectioners' sugar.

Serve immediately.