In a small bowl, combine the Greek yogurt, minced garlic, fresh lemon juice, and chopped mint or dill if using. Stir everything together until smooth and well combined. Season with a pinch of salt and black pepper to taste. Cover the bowl and place it in the refrigerator while you prepare the koftas.

In a large bowl, add the ground chicken, finely chopped onion, fresh parsley, breadcrumbs, minced garlic, beaten egg, ground cumin, ground coriander, paprika, salt, and black pepper. Use your hands to gently mix all the ingredients together until they are just combined. Be careful not to overmix.

Lightly wet your hands with a bit of water to prevent the mixture from sticking. Take about two tablespoons of the chicken mixture and roll it in your palms to form an oval, log-like shape, about 3 inches long. Place the shaped koftas on a clean plate or baking sheet. Continue until you have used all of the mixture (about 12-15 koftas).

Heat the olive oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, carefully place the koftas in the pan, ensuring you don't overcrowd it; cook in batches if necessary. Cook the koftas for about 8 to 10 minutes, turning them every couple of minutes, until they are golden brown on all sides and cooked through (internal temperature should reach 165°F or 74°C).

Once cooked, remove the koftas from the skillet and let them rest for a minute. Serve the warm Chicken Kofta with Garlic Yogurt Sauce drizzled generously over the top. Garnish with a bit more fresh parsley or mint for a pop of color and freshness.