To make the PIE: Heat the olive oil in the bottom of a large pot. Add the yellow onions and cook on medium/high until they’re brown. Slowly add the garlic, almond meal, salt, thyme, sage, and pepper ; stir and reduce the heat. Slowly add the chicken stock and coconut milk, peas, carrots, kale, and chicken. Spoon an even amount into each of the 8 ramekins (or other oven-friendly bowls). Place the crust on top of the filling. Scramble one egg and paint the crust of each pie generously. Sprinkle with kosher salt and cut 3-4 slits in the top. Bake at 375 for one hour. Let cool, then ENJOY!