In a bowl, combine the ghee, dill and garlic and mix until incorporated. Place the mixture onto a piece of plastic wrap and roll into a log measuring around 4-inches long. Twist the ends to secure and transfer to freezer for 20 minutes or until firm.

Separate the tenderloins from the chicken breasts and set aside. With a sharp knife, evenly butterfly each chicken breast and place them skin side down. Cover with a sheet of plastic wrap and flatten each breast and tenderloin with a meat mallet or rolling pin until 1/4"-inch thick all over. Liberally season with salt and pepper.

Remove the ghee mixture from the freezer and slice, lengthwise, into 4 equal-sized sticks. Place one stick of ghee in the middle of each chicken breast. Tightly cover with the flattened tenderloin, fold in the sides of the breast and roll tight like a burrito. Tightly wrap each breast in plastic wrap, place on a sheet pan and transfer to the freezer until firm, around 45 minutes.

When ready to cook, preheat oven to 375F.

Add the arrowroot starch, eggs and breadcrumbs into 3 separate bowls. Season each component with salt and pepper and whisk the eggs until frothy.

Remove the chicken from the freezer and discard the plastic. Coat the chicken in the arrowroot starch, then the egg, and finally the breadcrumbs. Transfer to a sheet pan and set aside.

Preheat a large skillet over medium heat for 5 minutes. Add 1 tablespoon ghee and the avocado oil. Heat until shimmering. Add the chicken and cook until golden brown on all sides, around 2 minutes per side or 8 minutes total. Place the chicken onto a sheet pan lined with a wire rack and transfer to the oven. Cook until the thickest part of the chicken meat registers 165F on a digital thermometer. Remove from oven and let rest 5 minutes before serving.