In a large mixing bowl, blend flour, baking powder, salt, honey, and warm water. Knead this mixture for 10-12 minutes until a shaggy dough forms, soft yet pliable.

Pour in sunflower oil, kneading for an additional minute to incorporate. Cover the dough with a cloth and let it rest for 30 minutes to relax the gluten.

In a pan over medium heat, add olive oil and sauté the chopped yellow onion until it turns translucent and fragrant, about 5 minutes.

Incorporate the chicken thighs, along with ras el hanout, turmeric, cayenne, garlic powder, and salt. Cook thoroughly until the chicken is no longer pink, then let the mixture cool completely.

Divide the rested dough into 9 equal portions. Roll each piece into a ball and flatten slightly, letting them rest for another 30 minutes.

Start stretching each ball into a thin rectangle. Place a generous amount of the chicken filling and a sprinkle of cheese in the center, then fold and seal the edges carefully.

Heat a frying pan with sunflower oil over medium heat. Cook each stuffed msmen for about 3-4 minutes on each side until they are golden brown and crispy, ensuring they are cooked through.