Warm the oil in a medium-large skillet over a medium heat and add the onion. Cook, stirring now and then, for a few minutes until the onion becomes translucent and is soft. Then add the ginger and garlic.
Cook for another minute then add the chicken, cinnamon, turmeric and stock. Simmer, reducing the heat as necessary, until the liquid has almost gone then add the honey and eggs. Mix them through well and cook a minute then remove from the heat. Add the parsley, mix through and set aside.
Mix together the almond flour, sugar and cinnamon for the almond layer and set aside.
Preheat oven to 350F/180C.
Lay a sheet of the pastry in the bottom of an approx 8in/20cm pie or tart dish. Brush all over with melted butter. Lay another piece of pastry on top at a 90 degree angle and brush again with butter. Repeat with the other two sheets of pastry and butter putting the pastry at different angles to be roughly even all sides.
Put the meat filling in the middle of the pastry base and flatten out, spreading out to the sides. Top with the almond mix, spreading it evenly over the top. Fold over the pastry to cover the top and brush with a little more butter to hold the pastry in place. Bake for around 30 minutes until the top is golden.
Sprinkle the top with a little confectioners sugar and cinnamon then serve. Best served warm but also works cold.