Preheat the oven to 200°C.
Remove the skin and bones from the chicken thighs and roughly chop the meat.
Warm the olive oil in a large pan and cook the chicken and spices on low heat for three minutes.
Add the rice and 400ml stock, bring to a boil, cover, and simmer for 10 minutes.
Melt the butter and season it generously with black pepper.
Layer four sheets of filo on a tray, brushing each sheet with the peppery butter.
Spread the chicken and rice mixture evenly over one half of the pastry rectangle.
Fold the empty half of the pastry over the filling and press the edges to seal.
Butter and crumple the final filo sheet and place it on top of the parcel.
Bake the parcel in the oven for 30 minutes until golden.