Poach chicken breasts: In a pot , place the chicken breasts, cover with water, season with cinnamon sticks, allspice, black pepper, salt.
Shred the chicken into long thin stripes. Discard the skin.
In a thick skillet, on medium heat, add 1/2 cup olive oil. Add onions and brown them until dark golden color reached. Avoid over browning them.
Add the shredded chicken over the onion mix, combine and pour the pomegrenate molasses, paprika, sumac and salt while constantly stirring, this operation takes 3 minutes on high heat. Set aside and let it cool down.
Cut the bread into rectangular shapes.
Place the chicken mixture in the middle of bread rectangles and roll the bread while folding in the 2 extremities while rolling.
Place the rolls in an oven proof pan, brush each rolls generously with olive oil and bake in a preheated over at 200C. Leave for 15 minutes and remove, they are ready. Best served with fresh mint and pomegrenate seeds.