Heat the ghee in a medium saucepan over medium-high heat. Add the white parts of the green onions and the ginger and cook, stirring, until fragrant, about 2 minutes.

Add the ground chicken, mushrooms, and salt and cook until the chicken is no longer pink and the mushrooms are tender about 8 to 10 minutes.

Add the broth, coconut aminos, and cumin, bring to a boil, then reduce the heat to a simmer.

In a small bowl, whisk the eggs for 30 seconds. Holding a fork over the saucepan, slowly pour the eggs through the tines of the fork and whisk the broth gently as you pour.

Let the soup stand for a few seconds to finish cooking the eggs. Top with the green parts of the green onions.

Drizzle with sesame oil, and serve