More partner magic
If there's a bunch of leftover rotisserie chicken - why not pakoda them?
Same batter with seasoned (chili powder, cumin powder, touch ajwain, salt but easy) besan (gram/chickpea flour), a bit of cilantro and here you go.
(This is why we don't eat out much - just can't get this stuff, at least not easily)
Metal mesh tray with a few onion pakodas to the left and a bunch of odd shaped pieces of brown fried battered shredded chicken
2 pics showing the thick batter on shredded strips of cooked chicken before and after a bunch of cilantro is mixed in
The thick batter that clings means less stuff (vs breadcrumbs) in oil to clean up later.