In a large stockpot, combine chicken thighs with chopped onions, minced garlic, fresh ginger, turmeric, cinnamon, salt, black pepper, and saffron threads. Add 3 cups water and bring to a boil. Reduce heat and simmer covered for 40 minutes until chicken is very tender.

Remove chicken from pot and set aside to cool. Continue simmering the broth uncovered until reduced to about 1 cup, approximately 20 minutes. Shred the cooled chicken, discarding bones and skin.

In a separate skillet, toast almonds over medium heat until golden and fragrant. Chop roughly and mix with 1/4 cup honey, 2 teaspoons cinnamon, and orange blossom water. Set aside.

Beat eggs and pour into the reduced broth. Cook over low heat, stirring constantly until eggs are scrambled and mixture is thick. Combine with shredded chicken, parsley, and cilantro. Season with additional salt and black pepper to taste.

Preheat oven to 375°F. Brush a round baking dish or pie dish with melted butter. Layer 6-8 sheets of phyllo dough, brushing each with butter and letting edges hang over the sides.

Spread half the chicken mixture over the phyllo base. Layer the almond mixture on top, then add remaining chicken mixture.

Fold overhanging phyllo over the filling, brushing with butter. Top with 4-6 more sheets of phyllo, tucking edges under to seal. Brush top generously with butter.

Bake for 35-40 minutes until golden brown and crispy. Let rest 10 minutes. Dust with powdered sugar and create decorative cinnamon lines using a stencil or freehand design. Serve warm.