Heat 2 tbsp schmaltz in a skillet over medium heat. Add onion and cook 10–12 minutes, stirring occasionally, until deeply caramelized. Remove and set aside.

Add remaining schmaltz to the skillet and sear chicken livers 3–4 minutes, until browned outside but still slightly pink inside.

Return onions to the skillet and stir to combine.

Whisk eggs with salt and pepper, then pour into the skillet.

Gently fold as the eggs set, 3–4 minutes, until softly scrambled.

Garnish with chives and serve hot.