Preheat an oven to 425 degrees F.
Heat oil in a skillet over medium high heat. Sprinkle the chicken on both sides with the salt, pepper, onion powder and paprika. Sear the chicken skin-side down in the skillet for 5 minutes, until it is browned.
Transfer the chicken skin-side up to a baking pan. Roast for 30-40 minutes, until it is done and there is no pink left.
Heat the ghee in a skillet over medium-high heat. Add the diced pineapple to the skillet and saute for about 5 minutes, until it has become lightly browned and caramelized.
Add the minced garlic to the skillet and saute for 2 minutes, until it has softened and become fragrant.
Transfer the pineapple and garlic to a food processor and add the remaining sauce ingredients (red pepper flakes, honey, paprika, apple cider vinegar, chili powder) and blend until it becomes smooth.
Remove the chicken from the oven when it is done and brush on both sides with the sauce. Let it rest at least 5 minutes before serving.
Top with sliced pineapple and fresh cilantro and enjoy!