Cut the chicken into bite-sized chunks and place them in a zip-lock bag. Add avocado oil, lemon zest, lemon juice, minced garlic, onion powder, paprika, and sea salt. Seal the bag and shake until the chicken is thoroughly coated with the marinade. Refrigerate for a minimum of 15 minutes, up to 24 hours.

When ready to cook, heat 2 tablespoons of ghee or butter in a large skillet over high heat. Once the skillet is hot, add the marinated chicken, spreading it out into an even layer.

Allow the chicken to cook undisturbed for 5 minutes to let much of the liquid evaporate. After 5 minutes, stir the chicken and continue cooking for an additional 6 to 8 minutes, stirring occasionally, until the liquid is mostly gone and the chicken is golden brown.

The chicken will be fully cooked after about 7 to 8 minutes. You can remove it from the heat at this point or cook a bit longer to achieve a deeper golden-brown color.

Serve the chicken bites with a dipping sauce as an appetizer or with side dishes for a main course.