Wash chicken mince and drain thoroughly.
Heat oil in skillet. Add ginger, garlic, and green chilies. Sauté for few seconds.
Add red chili powder, coriander powder, garam masala powder, and salt. Sauté.
Immediately add chicken mince and keep stirring to blend all masala thoroughly with the mince.
Cook till oil starts leaving pan. Add tomatoes and cook till tomatoes are softened and mushy.
Meanwhile, in another skillet, heat oil and add coriander leaves. Saute and immediately add onions. Cook till onions are browned.
Combine the onions with mince and adjust any seasoning. Let the moisture in the mince evaporate. Switch off the gas and leave to cool
Beat eggs with little salt and chopped coriander leaves.
Heat a thick bottomed tawa/pan. Keep flame low. With a pastry brush, spread oil on the tawa.
Combine chopped onions with 1/4 tsp red chili powder.
Take a big piece of dough and roll out large disc. Place it carefully on tawa/skillet.
Spoon the egg on the paratha and spread it out.
Place few spoons of mince in the center of the paratha and add chopped onions.
Quickly start folding the paratha from the edges making sure they overlap a bit to form a triangle.
Increase flame to medium and fry the paratha both sides till golden brown adding little oil as per requirement while frying.
Remove paratha from the tawa/skillet. Cool till its warm and cut in pieces for easy packing and handling for the lunchbox.