In a large bowl, whisk together all marinade ingredients. Add chicken pieces and toss until well-coated. Let it sit for at least 20 minutes or refrigerate overnight if meal prepping.

Make a small "well" in the center of the marinated chicken bowl and place a small heat-proof bowl or a piece of aluminum foil (shaped like a cup) on top of the chicken.

Using tongs, hold a piece of charcoal over a gas flame until it is red-hot and glowing.

Place the hot coal into the foil cup.

Pour 1 teaspoon of ghee or oil directly onto the coal. It will start smoking immediately.

Quickly cover the bowl with a tight-fitting lid or heavy foil to trap the smoke. Let it sit for 5 minutes.

Thread the chicken onto four 8-inch metal or soaked wooden skewers. Leave a tiny bit of space between pieces to ensure the air circulates for even browning.