There is very little that they don’t taste good in. They make savory things taste more savory. Eggs are a good start, but chicken dishes, rices bowls, you name it.

I am currently finding that out, too. 🙃

So far, I’ve had them in a vegetable curry and in a sort-of-East-Asian style dish (rice, chickpeas, teriyaki, sriracha, peanut sauce) and I threw them onto a toast where I had a tomato-hummus spread on there.
I feel like that generally works quite well, if your base food is already quite rich in either veggies or spices, then you can just throw chives into the mix without it poking out too much. Lots of those dishes might use leek anyways, and chives aren’t too different from that.

Topping for baked potato, baked potato soup, and other places where potato, sour cream, and onions may intersect