Place a fine mesh strainer over a bowl and set it aside. Using the large holes of a box grater, grate the onion. Place the grated onion into the strainer. Using the back of a spoon, strain all of its juices. Transfer the onion to a large mixing bowl. Discard the juices.

Into that same bowl, add ground chicken, panko breadcrumbs, minced garlic, baking soda, ground cumin, sweet paprika, egg, kosher salt, black pepper, red pepper flakes, and chopped parsley.

Mix with clean hands until well combined.

Pour the olive oil into a small bowl. To shape the kofta, scoop about 2 tablespoons of the mixture, oil your hands lightly, and form into 10 oval patties (or your preferred shape). A cookie scoop works well for even portions.

Arrange the koftas on a platter, cover with plastic wrap, and let them rest at room temperature for 10-15 minutes before cooking.

Preheat a gas grill to medium-high heat. Clean the grates, then oil them using a paper towel dipped in oil.

Grill the kofta for 2-3 minutes on each side, turning often, until lightly golden brown and cooked through. They're ready when an instant-read thermometer inserted into the center registers 165°F.

Transfer to a plate and let rest for 5-10 minutes before serving.

Preheat your oven to 375°F (191°C). Line a baking sheet with parchment paper and set it aside.

Arrange the chicken koftas on the baking sheet and bake for 15 minutes, flipping them halfway through for even baking.

Heat a tablespoon of olive oil in a cast-iron skillet over medium-high heat until shimmering. Place the patties in the skillet and cook undisturbed for 2-3 minutes or until lightly golden brown. Continue to cook each side, turning every 2-3 minutes, for no more than 8 minutes.

Preheat your air fryer to 375°F (191°C). Lightly spray (or brush) it with oil. Arrange the koftas in a single layer and air fry for 12-13 minutes, turning halfway through, until the center of a chicken kofta registers 165°F (74°C) when inserted with a meat thermometer.