HEAT oven to 300ºF.
PLACE eggs in a saucepan. Add enough cold water to cover eggs by 1 inch. Bring water to a boil and cover with a lid. Turn off heat. Set a timer for 6 min. Remove eggs from hot water and run under cold water. Crack the eggs with the back of a spoon. Do not remove the shells.
PLACE eggs, soy sauce, tea bags and 1 tsp. salt in a medium saucepan. Add water, but only enough to cover eggs. Bring to a low simmer. Cook 20 min. Remove from heat and cool in pan to room temperature. Refrigerate the eggs for 3 hours or overnight.
MEANWHILE, place chicken skins, fat sides up, on work surface. Use a pastry scraper to scrape off any visible fat from the skins. Discard the fat. On a sheet tray lined with parchment paper, lay the skins down and spread them out. Cover with another sheet of parchment paper. Bake 1 hour or until the skins are crisp, checking after 30 min. and every 10 min. after that. Remove from oven and drain on paper towels. Season with remaining 1/4 tsp. salt. Tear the skins into smaller pieces. Set aside until cool.
REMOVE eggs from the liquid in pan; discard the liquid. Peel the eggs, then cut the eggs in half and remove the yolks. Set whites aside. Place the yolks in a medium bowl. Add the cream cheese, crème fraîche, lemon juice, chives, shallot, curry powder and sugar; beat with mixer until blended.
SPOON the egg filling into a piping bag fitted with a decorative tip. Fill the egg whites with the yolk mixture. Garnish with black pepper, chicken skins and cilantro.