Boil six (6) eggs, cool them in ice water and peel. Cut the eggs in half using a very sharp knife and remove the yolks.
Place the egg yolks into a food processor bowl along with the rotisserie chicken meat.
Add the mayo, Old Bay seasoning, garlic cloves, walnuts, golden raisins, sea salt, onion, and extra virgin olive oil into the bowl of the food processor.
Pulse the mixture until the mixture is just smooth.
Spoon a tablespoon of the chicken salad into the half slices of egg white and garnish with a slice of plum, carrot, and celery, then top with fresh micro greens to finish.