Combine butter, hot sauce, garlic powder and apple cider vinegar in a sauce pan on lot heat.

Trim excess fat from thighs and pat dry. Season on both sides with salt and pepper.

Heat a large skillet over medium high heat and add coconut oil/ghee.

Place chicken thighs into pan in an even layer and allow to cook 3/4 of the way through.

Flip the thighs and cook for additional minute.

Pour the buffalo sauce mixture over the chicken thighs and allow to cook for an additional 5-7 minutes. Thighs should be fully cooked at this point.

Place a slice of cheese over each thigh and cover the skillet with a lid for 3-5 minutes. The cheese will have fully melted into chicken and sauce.

Serve immediately and enjoy!