Boil the boneless chicken breast in a pot of water until fully cooked.

Once cooked, remove from the water and allow it to cool slightly.

Shred the chicken into small pieces using two forks or your hands. Set aside.

Heat a tablespoon of cooking oil in a frying pan over medium heat.

Add the chopped onions and green chilies. Sauté until the onions turn golden brown.

Stir in the ginger-garlic paste and cook for another minute.

Add the shredded chicken, turmeric powder, ground coriander, ground cumin, red chili powder, and salt to taste. Cook for 5-7 minutes, stirring occasionally.

Sprinkle freshly chopped coriander leaves over the chicken mixture. Remove from heat and set aside.

In a mixing bowl, combine the whole wheat flour with a pinch of salt.

Gradually add water and knead the flour into a soft dough. Cover and let it rest for 15-20 minutes.

Divide the dough into equal-sized portions and roll each portion into a ball.

Flatten each dough ball into a small disc and place a spoonful of the chicken mixture in the center.

Fold the edges of the dough over the filling, sealing it completely, and then gently roll it out into a round paratha.

Heat a frying pan over medium heat and cook each paratha on both sides until golden brown, brushing each side with a oil.

Serve the Chicken Parathas hot with yogurt, pickles, or your favorite chutney.