In a large mixing bowl, combine the ground chicken, finely chopped onion, minced garlic, parsley, cumin, coriander, salt, and black pepper. Use your hands or a fork to mix until just combined, ensuring the spices are evenly distributed throughout the chicken. This mixture should feel slightly sticky. For maximum flavor, let the mixture rest for 30 minutes in the refrigerator.

Once the kofta mixture is well-marinated, wet your hands slightly to prevent sticking, and shape the mixture into small oval-shaped koftas, about the size of your palm. Aim for a uniform thickness to ensure even cooking on the grill.

Preheat your grill to medium-high heat, around 400°F (200°C). To prevent the koftas from sticking, lightly brush the grill grates with olive oil using a paper towel or a grilling brush.

Carefully place the koftas on the hot grill. Grill for about 10 to 12 minutes, turning them occasionally to achieve an even golden-brown crust. You'll know they are done when they reach an internal temperature of 165°F (75°C). The koftas should have nice grill marks and be juicy yet firm to the touch.

While the koftas are grilling, prepare the creamy garlic yogurt sauce. In a separate bowl, mix the plain yogurt, fresh lemon juice, and a pinch of salt until smooth and well-combined.

Once the koftas are done grilling, remove them from the heat and let them rest for a minute. Serve the Chicken Kofta hot, alongside the creamy garlic yogurt sauce for dipping.