In a mixing bowl, combine the all-purpose flour and salt. Pour in the vegetable oil and mix until the mixture resembles crumbs. Gradually add water until a firm dough forms. Let it rest for 15 minutes, covered.

Heat oil in a skillet over medium heat. Add cumin seeds and sauté until fragrant. Toss in chopped onions and cook until golden brown. Stir in garlic, ginger, and green chilies, cooking until aromatic. Mix in ground chicken with coriander powder, garam masala, and salt; cook thoroughly for 5-7 minutes until chicken is fully cooked.

Divide the rested dough into 8 equal pieces. Roll each piece into an oval and cut in half to form two semi-circles. Take each semi-circle, shape it into a cone, fill with the chicken mixture, and seal the edges by pressing firmly.

Heat oil in a deep frying pan over medium heat. Carefully place the filled samosas in hot oil and fry until they are golden brown, about 4-5 minutes on each side. Drain them on paper towels to absorb excess oil.