Make the Filling: Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook for 5 minutes, until it begins to soften. Add the chopped scallions and minced garlic, and continue cooking for about 8 more minutes, until everything is softened and just starting to turn golden.

Bloom the Curry: Reduce the heat to low. Stir in the curry powder and cook for another 2-3 minutes, stirring constantly, until fragrant. Remove the pan from the heat.

Combine Filling: To the skillet, add the shredded chicken, chopped cilantro, lime zest, lime juice, and a generous pinch of salt and pepper. Stir until everything is well combined. Taste and adjust seasoning if needed. Set aside.

Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or non stick foil. Have your melted butter and panko breadcrumbs ready.

Assemble the First Roll: Place one sheet of phyllo dough on a clean work surface. Immediately cover the remaining phyllo with plastic wrap and a slightly damp kitchen towel to prevent it from drying out. Lightly brush the entire sheet with melted butter. Sprinkle a thin, even layer of panko breadcrumbs over the butter. Top with a second sheet of phyllo, and repeat the butter and breadcrumb process. Continue until you have a stack of 4 sheets.

Fill and Roll: Spoon half of the chicken filling in a line along one of the long edges of the phyllo stack, leaving about a 1-inch border on the ends. Gently lift the edge of the phyllo over the filling and roll it up tightly, like a jelly roll. Place the roll seam side down on the prepared baking sheet.

Repeat: Repeat steps 5 and 6 with the remaining 4 sheets of phyllo, butter, breadcrumbs, and the rest of the chicken filling to make a second roll.

Score and Bake: Brush the tops of both rolls with the remaining melted butter. Using a sharp serrated knife, gently score the top of each roll diagonally into 1 inch pieces (about 8 pieces per roll). Cut only about 3/4 of the way through—this makes them easy to separate after baking.

Bake: Bake for 12-14 minutes, until the tops are golden brown and crispy.

Serve: Let the rolls cool on the baking sheet for just 2 minutes. Use your serrated knife to slice all the way through the scored lines. Serve immediately, garnished with extra chopped cilantro if desired.