For the Tapioca:

1. In a mixing bowl, combine the Tapioca Ubaya and a pinch of salt.
2. Heat a non-stick skillet over medium heat.
3. Sprinkle a thin layer of the tapioca mixture evenly onto the skillet to form a circular shape.
4. Cook for a few minutes until the tapioca becomes translucent and holds its shape.
5. Gently flip the tapioca and cook for another minute. Remove from the skillet and set aside.

For the Chicken Filling:

1. In a pan, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the diced bell pepper and minced garlic. Sauté for a couple of minutes until the pepper softens.
4. Add the cooked and shredded chicken to the pan. Season with salt and pepper. Cook for a few minutes until the chicken is heated through and well-coated with the flavors.
5. If using, sprinkle grated cheese over the chicken mixture and allow it to melt.
6. Remove the pan from the heat.

To Assemble:

1. Place a portion of the chicken filling onto one half of the cooked tapioca.
2. Fold the other half of the tapioca over the filling to create a half-moon shape.
3. Press the edges gently to seal the tapioca.
4. Repeat the process to make more tapioca pockets.
5. Garnish with fresh cilantro or parsley.