Set up a station with the cubed chicken in one bowl, 1/3 cup of coconut oil in another bowl, the arrowroot starch combined with the salt and pepper in another bowl, and a plate.

Start to dip the cubed chicken in coconut oil, then coat in the arrowroot starch mixture, and set on a plate. Repeat the process until all of the chicken is coated.

Using a large, deep skillet, melt 2 tbsp of coconut oil over medium heat.

Use tongs to place the chicken in the skillet. Turn the chicken cubes until evenly crisped and internal temperature reaches 165 F. Add more coconut oil if needed.

Place the chicken into a sterile bowl and lightly pat dry. Allow cooling for 4-5 minutes until mixing with a BBQ sauce of your choice and topping with fresh chives. Mix until well combined.

Serve with more BBQ sauce or a compliant ranch dressing.