Heat oil in a frying pan over medium heat.

Add onions and sauté for 2–3 minutes until softened.

Add diced chicken, green seasoning, paprika, garlic powder, salt, and black pepper.

Cook chicken until lightly browned and almost fully cooked.

Stir in Swiss Mambo Sauce and allow mixture to simmer for 3–4 minutes until thick and coated.

Remove from heat and allow filling to cool slightly.

Divide dough into equal-sized portions and flatten each into a small round.

Add a spoonful of Mambo chicken filling and shredded cheese to the centre of each piece.

Fold dough over filling and seal edges tightly into bun shapes.

Arrange buns on a greased baking tray, leaving space between each.

Cover loosely and allow dough to proof until doubled in size, about 30–40 minutes.

Preheat oven to 375°F.

Brush buns with beaten egg wash for a glossy finish.

Bake for 20–25 minutes until golden brown.

Brush immediately with garlic butter after removing from the oven.

Garnish with chopped parsley or chive if desired.

Serve warm with extra Swiss Mambo Sauce on the side.