In a large bowl, combine the ground chicken, grated onion, garlic, parsley, mint, cumin, coriander, smoked paprika, salt, pepper, egg, and breadcrumbs. Mix with your hands until just combined.

Wet your hands and shape the mixture into about 12 small logs, roughly 50 g each, pressing gently so they hold together.

Heat 1 tablespoon of the olive oil in a 12-inch skillet over medium-high heat.

Add half the kofta to the skillet, leaving space between them. Sear for 3 to 4 minutes per side, turning carefully, until browned outside and no longer pink in the center, or an instant-read thermometer reads 165 F / 74 C.

Transfer the cooked kofta to a plate. Add the remaining oil to the skillet and repeat with the second batch.

Grate the cucumber, then squeeze it in a clean kitchen towel to remove as much water as you can.

In a medium bowl, stir together the yogurt, squeezed cucumber, garlic, lemon juice, olive oil, dill, and a pinch of salt until smooth.

Cover and chill the tzatziki for at least 20 minutes before serving so the flavors settle.

Arrange the warm kofta on a platter and spoon the tzatziki over or beside them.

Serve right away with pita, lemon wedges, and a simple tomato and cucumber salad if you like.