Marinate 250 grams of boneless chicken pieces with 1 teaspoon of ginger-garlic paste, 1/2 teaspoon of red chilli powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, salt to taste, and 2 tablespoons of yogurt. Let it sit for at least 30 minutes.
Heat 2 tablespoons of oil in a pan and cook the marinated chicken until it's fully cooked. Set aside.
Prepare the dough for parathas by mixing 200 grams of atta (whole wheat flour) with water, a pinch of salt, and 1 tablespoon of oil to form a soft dough. Rest it for 20 minutes.
Divide the dough into equal portions and roll out each portion into a thin circle.
Cook the parathas on a hot tawa (griddle) with a little oil until golden brown on both sides.
Prepare a green chutney by grinding together a bunch of coriander leaves, 2 green chillies, 1 teaspoon of lemon juice, and salt to taste.
Assemble the Kathi Roll by placing a cooked paratha on a plate, spreading some green chutney over it, placing some cooked chicken in the center, and adding sliced onions and a sprinkle of chaat masala.
Roll the paratha tightly around the fillings and serve hot.