In 2 tablespoon oil fry the chicken and add salt, black pepper and ginger garlic paste. When it turns white add the tomato ketchup, sriracha and bbq sauce. Mix.
Then add the bell pepper and olives. Cook for a minute only.
Turn off the heat. Let the filling cool.
Make a paste by mixing 2 tablespoon all-purpose flour with ¼ cup water.
Take two strips of samosa sheets. Put them on each other so they make a + (plus) sign. Spread some flour paste where the + sign is being joined.
Add 2 tablespoon of chicken filling and 1 tablespoon of cheese to it. Put one corner of the sheet on the filling and brush some paste, place the other corner on top and smear some more paste. Repeat till all the edges are closed and the samosa looks like a box or square.
Dip this samosa in flour, then egg and then breadcrumbs. Set aside and freeze for upto two months if you want.
Fry them on medium heat till golden and crispy. Or you can even bake or air fry them.