In a large mixing bowl, combine all-purpose flour, semolina, and salt. Gradually stir in warm water and olive oil, mixing until a dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Cover with a clean cloth and let it rest for 30 minutes.

In a skillet, heat a tablespoon of olive oil over medium heat. Add finely chopped onions, garlic, and ginger, sautéing for about 5 minutes until softened and fragrant. Add diced chicken thighs along with cumin, paprika, cinnamon, salt, and pepper. Cook for approximately 15 minutes, stirring occasionally, until chicken is browned.

Stir in freshly chopped cilantro and parsley just before removing from heat.

After the dough has rested, divide it into equal-sized balls, about the size of a golf ball. Roll each ball into a thin circle, about 8 inches in diameter. Brush lightly with melted butter, then fold the edges inward to create layers, shaping into a square or rectangle. Flatten gently with a rolling pin.

Heat a non-stick skillet over medium heat and lightly grease with butter. Place each shaped dough into the skillet, cooking for about 3-4 minutes on one side until golden brown. Flip and cook for an additional 3-4 minutes on the other side.

Once cooked, remove flatbreads from skillet and keep warm. Place a generous amount of the spiced chicken filling in the center of each Msmen. Fold over filling or roll up tightly. Serve hot.