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Preheat oven to 400F and line a baking sheet with parchment paper.
Heat the oil in a skillet over medium heat, then add the onion and cook for 5 to 7 minutes, stirring occasionally, until translucent.
Clear the center of the pan and add in the ground chicken. Cook, stirring constantly, until the chicken is cooked through, 7 to 10 minutes. Set aside to cool down and drain any excess liquid (if needed).
Whisk the eggs in a large mixing bowl, then incorporate 1 cup of the cheddar cheese, the cooled chicken and onion mixture, and the chives. Use a spatula to mix.
Add the almond flour, coconut flour, baking powder, garlic powder, salt, ground black pepper, and dried sage to the bowl and mix until just combined.
Use a large cookie scoop or spoon to make 12-14 evenly sized balls of mix and place them on the baking sheet. Rub a little bit of oil in your hands and shape each into a biscuit shape by pressing down lightly on the tops. Cover the tops of each with the remaining ½ cup of cheddar cheese.
Bake for 13 to 16 minutes, until the biscuits are firm and starting to brown on the outside. Remove from the oven and cool completely on the baking sheet.