Marinate the chicken pieces with red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, ginger-garlic paste, and salt. Let it marinate for at least 30 minutes.

Heat oil in a pan over medium heat. Add the chopped onions and sauté until they turn translucent.

Add the marinated chicken pieces to the pan and cook until they are tender and cooked through.

Add the chopped tomatoes, green chili, and a pinch of salt. Cook until the tomatoes are soft and well cooked.

Add the lemon juice and fresh coriander leaves. Mix well and cook for another minute. Remove from heat and set aside.

In a mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead to form a soft dough. Cover it with a damp cloth and let it rest for 15-20 minutes.

Divide the dough into small lemon-sized balls. Roll each ball into a thin roti (approximately 6-8 inches in diameter) using a rolling pin.

Heat a tawa or griddle over medium-high heat. Cook each roti on both sides until lightly browned and cooked through.

To assemble the Chicken Frankie Rolls, place a cooked roti on a plate. Spread a spoonful of mint chutney on the roti.

Add a portion of the chicken filling onto the roti and top it with onion and cucumber slices. Sprinkle some chaat masala if desired.

Roll the roti tightly to form a Frankie roll. Secure it with a toothpick if necessary.

Repeat the process with the remaining rotis and filling.