The day before you intend to serve the dish, mix the cumin, chili powder, salt and pepper together in a bowl. Set aside. Dry off your chicken pieces with paper towel and trim off any fat. Dredge the chicken in the spices and set in a clean dish. Cover with cling film and set in the fridge to infuse the meat with flavor, about 5 hours at least or overnight at best.

To cook the chicken, heat up a fry pan with some oil over medium heat and fry up the thighs, in batches, until cooked through. The spices will blacked somewhat but this is okay. Just keep going in batches. Remove the cooked pieces to a plate and let them cool, then slice thinly.

In a mixer, whip the cream cheese until creamy. Add in the sun dried tomatoes, garlic, green onion, milk, cheese, and pepper, mixing until combined. Set aside.

Roll out the pastry on a lightly floured counter until it will fit into a standard sized rimmed baking sheet. If your sheet is very large, the pastry might be a little thinner. You don't want the pastry hanging over the edges of the pan.

Spread the cream mixture thinly over the pastry. Bake for 10-12 minutes, until golden and puffed. Let cool on the counter until room temperature. Top the pastry with the fresh ingredients, then slice into squares and eat.