In a large bowl, combine all-purpose flour, baking powder, and salt. Create a well in the center and add honey and water. Mix until a shaggy dough forms, then knead on a floured surface for 10-12 minutes until smooth and elastic.

Add sunflower oil to the dough and knead for an additional minute. Cover the dough with a damp cloth and let it rest for 30 minutes.

Heat olive oil in a skillet over medium heat. Add sliced yellow onions and sauté until translucent, about 5 minutes. Add chopped chicken thighs, ras el hanout, turmeric, cayenne, garlic powder, and salt. Cook for 8-10 minutes until chicken is fully cooked.

After the dough has rested, deflate it and divide it into 9 equal pieces. Roll each piece into balls, flatten them, and let them rest for another 30 minutes.

Stretch each dough piece into a thin rectangle, add chicken filling and cheese, fold over and seal well.

Heat a non-stick frying pan over medium-high heat. Add a small amount of oil and fry each packet for 3-4 minutes on each side until golden brown.