In a medium bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and no yogurt streaks remain.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan as it melts.
Pour the egg mixture into the skillet and let it sit for about 30 seconds until the edges just begin to set.
Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating large, soft curds.
Continue cooking over low heat, stirring slowly and occasionally, until the eggs are mostly set but still look slightly wet and custardy.
Remove the pan from the heat immediately to prevent overcooking from the residual pan heat.
Transfer the scrambled eggs to a plate, drizzle with the chili crunch oil, and garnish with the freshly chopped chives.