In a large bowl, combine the flour, salt, instant yeast, honey, yogurt, sunflower oil, and warm water. Knead for 10–12 minutes until a smooth dough forms. Cover and let rise for 1 hour or until doubled in size.
Wash and slice the chicken into thin strips. In a bowl, mix the chicken with salt, onion powder, garlic powder, cumin, cayenne pepper, paprika, and olive oil. Refrigerate while the dough rises.
Punch down the dough and divide it into 8–9 equal portions, about 3 ounces (84 g) each. Shape into balls.
Roll each dough ball into a long rope shape. Fold and twist the ropes together to create a braided pattern.
In a small bowl, mix the honey and water. Dip each braided dough piece into the honey mixture, then coat with sesame seeds.
Place the rolls on a parchment-lined baking tray and let rise for another 30 minutes.
Bake in a preheated oven at 400°F (200°C) for 12–18 minutes or until golden brown.
Heat a skillet over medium heat and cook the chicken on both sides until fully cooked.
Fill the sesame rolls with the cooked chicken and fresh vegetables before serving.