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On a cutting board, finely chop the onion and cherry tomatoes. Place the tomatoes in a small strainer to drain excess liquid.
On another cutting board, cut the chicken thigh fillets into very small pieces using a sharp knife. Heat a non-stick pan over high heat and add 2 tablespoons of olive oil.
Sauté the chicken with the chopped onion until the chicken is well browned and cooked through. Season with salt and freshly ground pepper.
Once the chicken is ready, transfer it to a bowl, add the chopped tomatoes, crumbled feta, egg, breadcrumbs, and finely chopped oregano. Mix well to combine.
Lay the filo sheets on a work surface and cut them in half. Then, cut each half again to create smaller sheets. Stack 3 sheets on top of each other in a crisscross pattern, brushing each sheet with olive oil separately.
Place a tablespoon of the filling in the center of the stacked sheets and fold them up to form a pouch shape.
Arrange the pouches on a shallow baking tray lined with parchment paper and bake in a preheated oven at 200°C (392°F) with the fan on for 18-20 minutes.
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