Preheat the oven to 180 degrees.
Cut the chicken into 1cm strips and combine with the spice pasta. Refrigerate while cooking the onions.
Heat the oil in a large pan and add all the ingredients, turning to coat in the spices. Season, then cover and cook over a low heat for 20minutes, stirring occasionally. Uncover and cook for a further 20 minutes until golden & tender.
Cut an 18cm circle from each sheet on pastry and place on a lined baking tray. Cut the remaining pastry into strips. Brush the edge of the pastry with the egg and place the strips on top, pressing to seal. Brush with the egg and sprinkle with the sesame seeds. Divide the onions between the tarts and place in the fridge for 30 minutes to firm up the pastry.
Bake for 20-25 minutes until the pastry is well cooked, puffed and golden.
Heat a little oil in a pan and cook the chicken in batches until fully cooked through.
Place the tarts onto plates and top with a few spinaches leaves and the chicken. Drizzle with yoghurt and some coriander and mint relish. Garnish with coriander leaves and enjoy.