Heat 1 Tbsp ghee in a small skillet over med heat. Add minced onion and cook about 30-60 seconds until soft and translucent. Add the jalapeño and garlic, stir, and continue to cook over medium 30-45 seconds until just softened. Remove from heat and allow to cool for a few minutes.

In a mixing bowl, combine the ground chicken with all the spices, salt and pepper. Once cooked mixture has cooled a bit (it can still be warm) add it to chicken mixture (along with any ghee still in the skillet) and mix with your hands until evenly distributed.

Heat a large nonstick skillet over medium heat and add remaining ghee. Form mixture into small patties about 1/2” thick (you’ll make 8-10) and fry on each side 2-3 minutes or until golden brown, adjusting heat to avoid burning the outside if necessary.

Serve right away, or you can freeze after cooking for later use (meal prep.)