Place 8 wooden skewers to soak in cold water for at least 30 minutes.
Bring the Frank’s Red Hot, ghee and garlic to a boil, then reduce the heat and simmer for 1 or 2 minutes; whisk in sriracha, cayenne pepper and chipotle powder, then remove from heat and let cool for 15-20 minutes.
Preheat your outdoor grill to medium-high.
Place the pieces of chicken in a non-reactive container and pour in about 2/3 of the buffalo sauce. Mix to coat really well then thread the pieces of chicken onto 8 bamboo sticks;
Place the chicken skewers on the grill, turning them every 2 to 3 minutes, brushing them lightly with some of the leftover buffalo sauce each time, until the meat is cooked through, about 10-12 minutes total.
Remove the cooked skewers to a plate, brush them generously with more of that Buffalo sauce and garnish with chopped green onions if desired; serve without delay.
*Make sure you read your labels if on a Whole30. Choose a brand that’s free of sugar and other unapproved ingredients!