In a large pan, heat a splash of oil over medium heat, then add finely chopped onions. Sauté until they turn translucent, about 3-4 minutes. Next, add ground chicken, diced potato, chopped green chili, and spices including salt, turmeric, coriander, and ginger powder. Cook until the mixture is dry and chicken is fully cooked, approximately 7-10 minutes. Allow the filling to cool while you prepare the dough.

In a mixing bowl, combine all-purpose flour, salt, and cumin seeds. Pour in melted ghee and mix until the mixture resembles coarse crumbs. Gradually add warm water, kneading until you form a slightly firm dough, around 5-7 minutes. Cover with a damp cloth or plastic wrap and let it rest for 15 minutes to allow the gluten to relax, making rolling easier later.

After the dough has rested, divide it into small balls, about the size of a golf ball. Roll each ball into an oval shape on a floured surface. Cut the oval in half, creating two semi-circles. Take each semi-circle, shape it into a cone, sealing the edge with a dab of water. Fill the cone with the cooled chicken mixture, then pinch the edges to seal tightly, ensuring no filling escapes during cooking.

In a deep frying pan, heat oil over medium-high heat (about 350°F or 175°C). Carefully add the shaped samosas in batches, making sure not to overcrowd the pan. Fry for 4-5 minutes, turning occasionally, until they are golden brown and crispy. Use a slotted spoon to transfer them onto a plate lined with paper towels to absorb excess oil, keeping them warm while you fry the remaining samosas.

Once all of your crispy chicken samosas are done, serve them hot with your favorite dipping sauces, such as tangy chutney or spicy mayo. Their flaky crust and savory filling are sure to impress everyone. For a healthier twist, consider brushing with oil and baking the samosas at 400°F (200°C) for about 20-25 minutes instead, or air-fry them for around 10-12 minutes until golden brown.