Preheat the oven to 425°F.

On a baking pan, arrange the chicken thighs and season with asafetida, sea salt, and black pepper. Bake for 25 minutes or until cooked through.

Place the cooked chicken thighs into a large mixing bowl and shred with two forks. Add the tabasco sauce and toss to combine and set aside.

In a small mixing bowl, whisk the pastured eggs, green onion, sea salt, and black pepper.

Divide among 6 muffin tins lined with paper (or, we prefer silicon baking tins) *filling them about half way.

Gently divide the shredded chicken onto each muffin tin with a spoon.

Bake for approximately 30 minutes or until the muffins rise and become golden brown around the edges.