Fill a large pot halfway with water and add the chicken breasts. Bring to a boil over medium-high heat and parboil the breasts for 5 minutes or until the exterior is cooked. Using tongs, remove the breasts and place them on a cutting board to cool. The chicken will not be cooked all the way through.

In a separate stockpot, add the oil and turn the heat on low. Add the bell peppers, onion, celery, and garlic, mix well to coat, and then sweat for 5 minutes to soften.

Cube the chicken breasts into bite-size pieces, add them to the stockpot, and mix well. Stir in the coconut milk and bring to a boil, then reduce the heat and simmer for 10 minutes, stirring often.

In a deep saucepan, melt the ghee over medium heat. Next add the hot sauce, soy sauce, apple cider vinegar, and cayenne pepper. Whisk together then add to the stockpot with the chicken mixture. Mix well to evenly coat the chicken and vegetables and blend the ingredients.

Using a funnel, ladle the mixture into each jar, leaving a 1-inch headspace. Be sure to evenly distribute the sauce among the jars. Remove any trapped air pockets and add additional mixture if necessary to maintain the 1-inch headspace.

Wipe the jar rims with a washcloth dipped in vinegar. Place the lid and ring on each jar and hand tighten.

Process in a pressure canner at 10 PSI or according to your elevation and canner type. Process quart jars for 90 minutes and pint jars for 75 minutes.