1. Marinate the chicken with the oil, garlic, cumin, and lime juice overnight. Follow the directions on the package of phyllo; you may need to thaw overnight in the fridge.

2. Grill the chicken, then chop into small dice.  Mix all the filling ingredients together with the chicken. 

3. Mix together the egg and water to make an egg wash; get a brush ready to brush it onto the phyllo.

4. Get the phyllo ready.  Dampen a kitchen towel; set aside.  Spread the phyllo on a large cutting board.  Cut the sheets in half to make 12.  Cover with the damp towel, and keep covered when not getting a sheet.

5. Remove one piece of phyllo to a cutting board or work surface, laying the cut edge parallel with your belly. Put one-twelfth the filling, about 1/2 cup, in a line parallel your belly, about 1/4 up (away from your belly) the piece of phyllo.  Fold the cut edge over the filling, then the two ends over to the left and right, then finish rolling it up.  When you reach the end, apply some egg wash to the inside of the end, then finish wrapping, then apply more egg wash to the outside of the join.  Set aside and repeat until your filling and phyllo is used up.

6. Heat oil to 350F and cook just until golden brown (approximately 3-5 minutes).  Cut diagonally and serve with salsa, guacamole, and/or sour cream.