Confit the legs, mix but don't mince so it's still viewable as leg meat. Cling wrap and chill, clice and cook, but it falls apart. Served hot can't add aspic and can't add egg (allergy) so perhaps another binder? Wrap in chicken skin then crisp? Caul?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)