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Add 1 ½ tbsp oil to a large skillet. Heat on medium-high. Once oil is hot, add your chicken pieces. Season with salt, pepper, garlic powder, onion powder, and paprika. Sauté, flipping occasionally, for 3 to 4 minutes uncovered or until chicken has some browning. (If this is taking too long you may want to turn up the heat. Medium-high heat will quickly cook raw chicken pieces and you'll achieve that browning.)
Add ghee (or a vegan butter if dairy-free) and minced garlic to the skillet with the browned chicken. Sauté for a minute or until garlic is golden in color.
Reduce heat to medium. Add peas to skillet. Season with 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp crushed red pepper flakes. (If you're particular heat averse you can use ⅛ tsp crushed rep pepper instead.) Stir. Sauté, stirring occasionally, for 3 to 5 minutes or until peas are cooked.