Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Place the pargiyot in a pan. Drizzle with oil and season with garlic powder, salt, and pepper. Cover pan and bake for 45–60 minutes. Remove chicken and shred with two forks; set aside.

Mix all sauce ingredients in a bowl. Place shredded chicken inside and toss to coat. Set aside.

Mix all ingredients in a bowl and set aside.

Roll out both puff pastry sheets. Smear half of the ranch mayo onto the middle of the sheets. Divide the chicken between the two sheets. Roll up deli roll style.

Spear the tops of the rolls with a knife. Brush with egg wash and sprinkle with sesame seeds.

Bake for 25–30 minutes, or until golden. (If you have convection bake, I recommend using it to fully bake the bottom. Just watch it and bake it for less time.)

Cut the roll into slices and serve with remaining ranch mayo.