In a medium bowl, combine the chicken cubes with the cumin, smoked paprika, oregano, salt, and pepper. Toss well until every piece of chicken is evenly coated in the spices.

Heat the olive oil in a large skillet or pan over medium high heat. Once the oil is shimmering, add the seasoned chicken to the pan in a single layer. Be careful not to overcrowd it; cook in two batches if necessary. Cook for about 3 to 4 minutes per side, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.

In the same skillet, reduce the heat to medium and add the finely chopped onion. Sauté for about 5 minutes, or until the onion becomes soft and translucent, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for another minute until fragrant.

Pour in the chicken broth to deglaze the pan, stirring to lift all the flavorful bits stuck to the bottom. Let it simmer and reduce slightly for about 2 minutes. Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for 3 to 4 minutes, stirring occasionally, until it starts to thicken.

Return the cooked chicken to the skillet with the sauce. Stir everything together to coat the chicken in the creamy sauce. Let it simmer for another 2 minutes for the flavors to meld together.

Turn off the heat and stir in the fresh parsley and dill. Give it a final taste and adjust the seasoning with more salt and pepper if needed. Serve your delicious Turkish Chicken with Creamy White Sauce immediately.