Place the bulgur in a large bowl and pour in enough hot water to cover generously.
Let it stand until the grains soften, about 15 minutes.
Drain well in a fine mesh strainer, pressing out excess water.
Set aside.
In a frying pan, heat 2 tbsp oil over medium high heat.
Add the chicken mince.
Cook, stirring, until no longer pink, about 4 minutes.
Add cumin, salt, pepper, and cinnamon.
Cook, stirring, for half a minute.
Add the onions.
Saute until soft, about 3 minutes.
Add the pinenuts (chilgoze) and cook until lightly roasted.
Remove from the heat and let it cool slightly.
Place the mince mixture into a bowl.
Add the bulgur and the remaining ingredients.
Toss to combine.
Adjust the seasoning to taste.