Sprinkle chicken with salt and pepper and chop into cubes. Heat the oil or butter in a deep skillet on medium heat and cook the chicken for 2-3 minutes. Add the onion, salt, pepper, ginger, turmeric, and ground cinnamon and cook on medium high heat, stirring occasionally, for 2-3 minutes.

Reduce heat to medium-low. Add the water and cinnamon stick, parsley and cilantro, cover, and cook for about 15  minutes (until chicken is cooked and sauce has reduced by half). Adjust seasoning if necessary. Stir in the lemon juice and remove the cinnamon stick. 

Spoon 3-4 tablespoons of the sauce into a medium-sized bowl and allow to cool for a few minutes. Whisk the eggs in with the cooled sauce then pour egg mixture over the chicken. Cook for 5-7 minutes or until the eggs are cooked. Serve immediately.