Heat the oil in a saucepan over high heat, brown the chicken pieces, add the onions, saffron, and ginger. Mix, reduce heat and continue cooking for 4 minutes, stirring constantly.
Pour in the broth, season, mix and simmer, covered, for 10 minutes or until the broth has almost completely evaporated. Remove from heat and set aside.
Melt the butter in a saucepan over low heat. Pour in the eggs and cook for 3 minutes, stirring occasionally. Add the coriander, parsley, brown sugar, almonds, and cinnamon. Mix. Continue cooking for 5 minutes, stirring occasionally. Remove from heat and set aside.
Assemble the pastilla: Brush the 10 filo pastry sheets with melted butter. Place 3 sheets in the bottom of the baking dish. Add the chicken preparation. Cover with 3 sheets of pastry cut to the right size. Pour in the egg mixture. Fold the overlapping sheets over the top and cover with a sheet of the right size, folding it inward. Brush with melted butter and brush with a beaten egg yolk.
Bake in a preheated oven at 350 F, for 20 minutes or until golden brown.
Sprinkle with powdered sugar and cinnamon, and serve.