Cut the chicken breasts into bite-sized pieces and transfer to a large zip-top bag or bowl.
Add avocado oil, lemon zest, lemon juice, minced garlic, onion powder, paprika, and sea salt to the bag or bowl with the chicken.
Seal the bag or cover the bowl and toss or massage until the chicken is evenly coated in the marinade. Refrigerate for at least 15 minutes or up to 24 hours.
When ready to cook, heat 2 tablespoons ghee or butter in a large skillet over high heat until very hot.
Add the marinated chicken in an even layer and cook undisturbed for 5 minutes to allow excess liquid to evaporate and a sear to form.
Stir the chicken and continue cooking, stirring every couple of minutes, for another 6 to 8 minutes or until the liquid has mostly cooked off and the chicken is golden-brown and cooked through (about 7–8 minutes total cooking time).
Remove from heat and serve warm as an appetizer with dipping sauce or with side dishes as a main.
