Heat olive oil in a pan over medium heat.

Add sliced onion and cook for 5 minutes until softened.

Add chopped scallions and minced garlic and cook until golden, about 8 more minutes.

Lower the heat and add curry powder; cook for 2-3 minutes.

Turn off the heat.

Add shredded chicken, chopped cilantro, lime zest, lime juice, salt, and pepper to the onion mixture.

Stir to combine.

Preheat oven to 400°F (200°C).

Melt butter in a microwave-safe bowl for 60 seconds.

Prepare a sheet pan with nonstick foil or parchment paper.

Lay one sheet of phyllo dough on a clean surface.

Brush with melted butter and sprinkle with breadcrumbs.

Repeat the phyllo, butter, and breadcrumb layers four times.

Spoon half of the curry chicken mixture along one edge (lengthwise) of the phyllo.

Roll it up tightly and set the roll seam side down on the baking sheet.

Repeat the process with the remaining phyllo and chicken mixture to make a second roll.

Brush each roll with the remaining melted butter.

Score both rolls diagonally into 1-inch pieces with a serrated knife, cutting about 3/4 of the way through.

Bake for 12 minutes, until golden brown.

Slice them the rest of the way through and serve.