Add Olive Oil (3 tablespoon) to a non stick pan. Cook the chopped Onion (500 gram) until soft and translucent, about 15 minutes.
Reduce the heat and add Fresh Cilantro (3 tablespoon), Garlic (1 clove), Honey (2 tablespoon), Ras el Hanout (1 teaspoon) and Salt (1/2 teaspoon). Cook until onions are golden, about 20 minutes.
Preheat oven to 200 degrees C (400 degrees F).
Mix together Unsalted Pistachios (100 gram), Powdered Confectioners Sugar (1 tablespoon), and Ground Cinnamon (1 teaspoon).
Melt Butter (2 1/2 teaspoon) and cook Large Egg (2) until scrambled.
Unroll the Puff Pastry (320 gram) and cut out circles using a 2.5 inch cookie cutter. You will need at least 20 circles.
Place a teaspoon of onion mixture in the centre of a pastry circle, leaving enough of a border to seal the dough. Top with some Chicken (200 gram) about ¼ teaspoon pistachios and a generous pinch of Lemon (2).
Dip your fingers in water and brush around the edges of the dough. This will help sealing the dough. Gently place a second dough circle on top of the first one and seal the edges with a fork.
Place all the bastilas on a lined baking tray.Transfer in the oven for 15 to 20 minute until golden brown. Start checking for doneness after 15 minutes. Serve warm and sprinkle each bastila with Granulated Sugar (to taste) and Ground Cinnamon (1 teaspoon). Enjoy!