Chop the chicken into bite-sized pieces and place it in a zip lock bag. Add the remaining ingredients except for the ghee/butter (avocado oil, lemon zest, lemon juice, garlic, onion powder, paprika, and sea salt). Seal the bag and move everything around until the chicken is well-coated in the marinade. Refrigerate for at least 15 minutes, up to 24 hours.

When you’re ready to cook, add two tablespoons of ghee or butter to a large skillet and heat over high heat. 

Once the skillet is very hot, add the chicken and spread it into an even layer.

Cook for 5 minutes without stirring the chicken. This allows much of the liquid to burn off. After 5 minutes, stir the chicken and continue cooking for another 6 to 8 minutes, stirring every couple of minutes, or until much of the liquid has burned off and the chicken is golden-brown.

Note: the chicken will be fully cooked after about 7 or 8 minutes of cooking. You can stop the cooking process at that point, or you can continue cooking to get that nice golden-brown sear. 

Serve the chicken bites with a dipping sauce as an appetizer or with side dishes to serve as a main entrée.