Heat the oven to 400°F. Arrange the thighs skin-side up, drizzle lightly with homemade ghee and sprinkle with salt. Roast about 1 hour, until golden and 165°F in the thickest part away from bone. When cool enough to handle, remove and roll the skins for serving alongside. Pull the meat from the bones.

While the chicken roasts, heat the starting coconut oil in a skillet over medium-high heat. Sauté the snap-pea slivers until bright green and tender; remove. Add oil as needed and cook the onion until translucent; remove. Add oil as needed and sauté the julienned zucchini until soft. Drain the zucchini in a colander so loose cooking liquid does not dilute the sauce.

Beat one egg, pour onto a greased hot skillet or griddle and spread thin. Cook until lightly browned underneath and set enough to flip; flip and cook the other side. Repeat with each remaining egg. Stack the pancakes and cut into ½-inch-wide ribbons.

Combine the drained zucchini, cooked peas and onion, working in batches if the skillet is crowded. Fold in the chicken meat and egg ribbons and warm until hot through. Remove from the heat, divide among the servings, and fold the prepared sauce into the ready-served portions. Use the full sauce batch across the meal. Do not cook further after adding the sauce. Serve the rolled chicken skins alongside.