Pour hot water over the Bulgur Wheat (2 cup) in a large bowl until it is submerged. Let it sit for 30 minutes.
While it sits, make the filling. Heat the Olive Oil (1 dash) in a skillet over medium low heat. Then add the Onion (1), Pine Nuts (1/3 cup), Pecans (1/3 cup), Dried Apricot (1/3 cup), and Ground Cinnamon (1/2 teaspoon) in and let them get fragrant for a couple of minutes while you stir it.
Take it off the heat and let it cool. When the 30 minutes are up, drain the wheat in a fine mesh colander. It will have expanded, so measure out 2 cups of it into a mixing bowl. Use the rest in salad, like tabbouleh.
Preheat the oven to 350 degrees F (175 degrees C). Line a sheet tray with a silicone mat or foil.
Add Dried Onions (1 teaspoon), Garlic Powder (1 teaspoon), Ground Cumin (1 teaspoon), Ground Cinnamon (1 teaspoon), Ground Turmeric (1 teaspoon), and Paprika (1/2 teaspoon) with the Ground Chicken (2 pound) and mix it all together thoroughly so that it holds together well, like a meatloaf.
Take a big handful of it about the size of your palm and make a big indentation in the middle. Scoop a tablespoon of filling into the indentation and close the sides in around it.
Smooth it out into an oval and make sure it is all sealed. Place it on the sheet tray and repeat this until the chicken mixture is gone.
Bake them for 20 minutes, then serve immediately!