Place potatoes in a small pot, cover with water and season generously with salt. Bring to a boil and let simmer for 20 minutes. Drain well and transfer to a mixing bowl. Using a potato ricer or a fork, mash the potatoes until the potatoes are mostly smooth. Allow mashed potatoes to cool slightly.

In another bowl, add in ground chicken, egg, parsley, cilantro, green onions, salt, cinnamon, curry, turmeric, cumin, and cooled potatoes. Mix well.

Add in two tablespoons of the bread crumbs and see how the mixture feels. It should be able to hold its shape but also not too stiff. If more breadcrumbs are needed add them in. If not, leave as it.

Preheat oven to 400 degrees Fahrenheit. Line a sheet tray with Gefen Parchment Paper and drizzle with two tablespoons of olive oil.

Shape mixture into patties about three inches in diameter and 1/2 inch thick. Arrange on the tray with an inch of space on all sides as to not overcrowd. Use a second tray if necessary. Drizzle additional two tablespoons of olive oil over the top of the Aruk.

Bake for 20 minutes. Remove from the oven, turn each patty over and then broil for another three minutes. The Aruk should be brown and a little crispy on the edges. Serve with tahini sauce, harissa and a great salad and enjoy. Happy Chanukah!