Step 1

To prep the chicken, lay the thighs on a cutting board, skin side down. Run a knife down both sides of the bone and then pull the bone up with your fingers and cut the meat away from the bone until it is completely detached. Run your hands over the chicken to feel for any sharp pieces of bone that might have been left and cut them out. Repeat with the remaining thighs.

Step 2

Cut the deboned chicken thighs into small bite sized pieces ensuring that the skin stays attached to eat piece.

Step 3

In a bowl toss the chicken pieces with olive oil, salt, garlic powder and onion powder.

Step 4

Lightly spray the basket of the air fryer with cooking spray and then place the chicken pieces skin side up in a single layer in the air fryer basket. Air fry at 390 degrees Fahrenheit for 18 minutes.

Step 5

While the chicken is cooking make the sauce. Melt the butter/ghee in a saucepan on medium high heat. Add in the garlic and saute for 1 minute before stirring in the hot sauce, honey, apple cider vinegar and chili flakes. If using dates, place the soaked dates in a blender with the hot sauce and apple cider vinegar and blend until smooth before pouring in the skillet with garlic.

Step 6

Leave the sauce to simmer on medium heat for 8 minutes until it has begun to thicken and coats the back of a spoon.

Step 7

When the chicken is done in the air fryer, transfer it to a bowl and toss it in the sauce. Garnish with scallions before serving.

Step 8

If you do not have an airfryer, preheat the oven to 425 degrees Fahrenheit and lightly spray a baking sheet with oil. Lay the chicken pieces out evenly skin side up on the baking sheet and bake in the oven for 15 minutes. If the skin isn’t crisp enough once done, turn the oven to broil and broil for a few minutes.