Run the start-up cycle on your Traeger. Once complete, preheat grill to 225F.
Half-spatchcock chicken by cutting along one side of the backbone with a sharp knife or pair of kitchen shears. Place bird on cutting board, breast-side up, and use your hands to flatten. Pat dry with paper towel.
Add a few dashes of hot sauce all over bird and massage to coat. Careful, the bones in the carcass are sharp and can prick you.
To a small mixing bowl, add coconut sugar, onion powder, garlic powder, paprika, cayenne pepper and kosher salt. Stir spices to combine. Liberally season all sides of the bird, including any nooks and crannies. If there is leftover spice rub, place in a sealable jar and save until next time.
Lay seasoned chicken skin-side up in the centre of the preheated Traeger. Close lid and smoke at 225F for 30 min. Meanwhile add potatoes to a sheetpan lined with parchment paper. Toss to coat in EVOO, salt and pepper.
Raise heat of Traeger to 400F, add potatoes on sheet pan, close lid and cook until thickest part of chicken thigh registers 155F on an instant read thermometer (approximately 60 min).
Brush chicken with melted ghee, close lid and cook until same part of thigh registers 165F (approximately 10-12 min).
Transfer smoked chicken to a cutting board and let rest at least 10 min before carving. Serve with potatoes, side salad and Alabama White BBQ sauce.