In a mixing bowl, combine the all-purpose flour and salt. Add the vegetable oil and mix until the mixture resembles breadcrumbs. Gradually add water and knead into a smooth dough. Cover with a damp cloth and let it rest for 20-30 minutes.

Heat 1 tablespoon of oil in a frying pan over medium heat. Add the cumin seeds and let them crackle.

Add the chopped onion, garlic, and ginger to the pan. Sauté until the onions are golden brown.

Add the ground chicken to the pan and cook until it's fully cooked, breaking it apart as it cooks. Season with coriander powder, garam masala, chili powder, and salt. Mix well and cook for an additional 5 minutes until the spices are well combined. Remove from heat and let it cool.

Divide the dough into equal portions and roll each portion into a ball. Roll out each ball into a thin oval (about 6 inches in diameter).

Cut each oval in half to create two semicircles. Take one semicircle, wet the straight edge with water, and form a cone by folding it over. Seal the edge by pressing it together.

Fill the cone with about 1 tablespoon of the chicken mixture, then wet the open edges and fold them together to seal completely. Repeat for all dough and filling.

Heat oil in a deep frying pan to around 350°F (175°C). Carefully add the samosas in batches, frying until golden brown and crispy on all sides, about 5-7 minutes.

Remove the samosas with a slotted spoon and drain them on paper towels to remove excess oil.