In a mixing bowl, combine minced chicken, salt, black pepper, paprika, garlic powder, and onion powder. Mix well until a smooth chicken paste forms.

Cut a piece of parchment paper and place a portion of the chicken mixture on top.

Flatten the mixture into a thin, circular shape (not too thin).

On one half of the circle, layer baby spinach, cheese slices, and beef salami.

Gently fold the other half over to form a semi-circle pocket, sealing the edges.

Repeat for the remaining mixture.

Freeze the chicken pockets for 10-15 minutes to help them set and hold their shape.

Remove the pockets from the freezer and lightly dust them with flour to absorb excess moisture.

Dip each pocket into beaten egg, ensuring an even coat.

Roll them in panko breadcrumbs for a crispy coating.

Heat oil in a pan over medium heat.

Fry the chicken pockets for 4-5 minutes per side or until golden brown and fully cooked inside.

Drain on paper towels to remove excess oil.

In a saucepan, heat pineapple juice over medium heat.

Add salt, black pepper, and chili flakes, then stir in pineapple cubes.

Let the sauce simmer for 3-4 minutes.

Stir in the cornstarch slurry, mixing continuously until the sauce thickens.

Remove from heat and set aside.

In a pan, melt butter and sauté spinach until wilted.

Blend the spinach until smooth.

Stir in milk and cook on low heat until creamy.

Place the crispy stuffed chicken pockets on a serving plate.

Drizzle or serve with a side of warm pineapple sauce for dipping.

Pair with crispy french fries and creamy spinach.