Preheat oven to 350° F. Line a muffin tin with 12 silicone liners or parchment paper liners.
Heat 1 tbsp avocado oil in a small skillet over medium heat. When hot, add the onions and saute, stirring occasionally, for 10 minutes until onions have softened and turned translucent.
While the onions cook, add the chicken breast, 2 tbsp buffalo sauce, and 1 tsp garlic powder to a small bowl and stir to combine. Set aside.
Whisk the eggs with the remaining 2 tbsp buffalo sauce in a medium bowl. Add sea salt and black pepper to taste and whisk to combine.
Split the sauteed onions evenly among the lined muffin tin. Repeat with the shredded buffalo chicken. Pour the egg mixture over the onions and chicken until each cup is almost full. Divide the green onions among the cups. Bake at 350° F for 25-30 minutes until the cups are cooked through and are no longer jiggly. Enjoy hot!
