DO-AHEAD TIP: Marinate chicken overnight or for at least 5 hours (see recipe).
Place all ingredients in a blender or food processor, except chicken and ghee (or coconut oil); pulse until smooth.
Place chicken in a large zipper-topped plastic bag and pour sauce on top. Seal the bag and turn to coat; refrigerate overnight or for at least 5 hours.
At time of cooking, remove chicken from marinade, reserving marinade. Melt the ghee (or coconut oil) in a large skillet over medium-high heat; add chicken and cook for 5 to 7 minutes per side or until cooked through; remove from pan and keep warm.
Pour reserved marinade into the skillet. Bring to a boil then reduce heat and simmer for 10 minutes or until reduced and thickened; serve over chicken.