Grate the ginger and the garlic (or mince with a garlic press). Mince the parsley, cilantro, and small onion or shallot in a small food processor.
Beat the egg in a small bowl. Add the ground chicken to a big mixing bowl, and add the cooked millet, hemp seeds, ginger & garlic, the parsley, cilantro and onion mixture and sprinkle on all the spices.
Add only half of the egg and combine everything with a fork (not the hands), until the ingredients are well mixed, but don't overmix. Split the mixture into 8 equal parts.
Prepare the bamboo skewers in advance, by soaking them in water. Take one of the mixture parts, and with your wet hand gently press the meat into a cylindrical shape around the skewer, leaving about 1'' on both ends.
On a large frying pan heat a few tablespoons of olive oil on medium heat. Fry the skewers for 2 minutes on one side, carefully turn them on another side, fry for about two more minutes or until golden brown, turn again. There will be three sides.
When they are golden brown all around, take them out on a plate. You can serve them straight from the skewers, or you can gently remove them from the skewers,