In a mixing bowl, combine all-purpose flour, oil, and salt; mix well. Gradually add water until a soft dough forms. Knead for 5 minutes, cover with a damp cloth, and set aside.

In a frying pan, heat 2 tablespoons of oil over medium heat. Add cumin seeds, and when they start to sizzle, add finely chopped onions. Sauté until golden brown.

Stir in ginger-garlic paste and green chilies. Cook for 2 minutes until fragrant.

Add ground chicken to the pan and cook until browned, about 7-10 minutes. Stir in coriander powder, garam masala, turmeric powder, red chili powder, and salt to taste. Cook for another 5 minutes, ensuring the chicken is cooked through.

Remove from heat, add fresh cilantro, and let the filling cool.

Divide the dough into small balls. Roll each ball into thin circles (about 6 inches in diameter). Cut circles in half to make semi-circles.

Take one semi-circle and form a cone by folding it and sealing the edge with water. Press the edge to ensure it sticks.

Fill the cone with the chicken mixture, then seal the open edge with water, pressing firmly to secure the filling inside. Repeat with the remaining dough and filling.

Heat oil in a deep frying pan or pot over medium heat. Once hot, add samosas in batches. Fry until golden brown and crispy, about 5-7 minutes per batch.

Remove samosas and place them on paper towels to drain excess oil.

Serve hot with chutney or sauce of your choice.