In a small dish, combine the cut chicken, 2 tablespoons oil and melted butter. Toss to combine until full coated. Season with salt and pepper.

In a shallow dish, combine the breadcrumbs, chives, ground Blue Diamond Sriracha Almonds, lemon zest, garlic and stir to combine.

Dredge the chicken through the breadcrumb mixture. Place breaded pieces on wooden skewers, about 5-6 pieces per skewer.

Heat the remaining oil in a medium skillet over medium-high. Cook the chicken until golden brown on all sides and cooked through, about 8 minutes total.

Serve alongside cilantro vinaigrette for dipping and garnish with more chives and extra lemon wedges.