Chicken Heart Kale Breakfast Cups

Make the massaged kale: In a large bowl, using your hands, toss to combine all ingredients. Rub with your fingers to massage oil and seasoning into kale. Season with more salt and pepper if desired, then set aside. Make the chicken hearts: In a large skillet over medium heat, heat oil. Add garlic and peppers and stir until fragrant and softened, then add chicken hearts. Cook until hearts begin to turn golden and develop crispy edges, then add in cumin, pepper, white pepper, and togarashi, if using. Stir until spices are toasted, about 1 minute. Assemble cups: Top each piece of kale with scrambled eggs, chicken hearts, feta, and everything bagel seasoning, if using.