Trim up chicken, cut into 1-2 inch bite-size pieces, and place in a medium-large bowl.

Pour vinegar into a bowl and add enough water to cover the chicken. Allow chicken to sit in the mixture for at least 30-60 seconds, then drain.

Rinse at least twice with fresh tap water to remove the vinegar smell from the meat.

Next, let the chicken sit in the bowl for at least one minute to allow the excess moisture to drain to the bottom of the bowl. Drain any liquid sitting at the bottom of the bowl, then pat the chicken dry with a clean paper towel. Discard paper towel when done.

To the bowl, add extra virgin olive oil, garlic powder, onion powder, herbes de Provence, smoked paprika, all-purpose seasoning, red pepper flakes, fresh cracked black pepper, pink Himalayan salt, and Caribbean green seasoning.

Massage the seasonings into the chicken set bowl aside and marinate for at least 15 minutes. Over-night is not necessary.

Heat vegetable oil in a heavy bottom skillet on medium-high heat.

Once the oil is hot, add chicken in a single layer in the skillet. Do not over-crowd the pot. Depending on the size of the pot you may have to do them in batches.

Sear chicken on both sides for 4-5 minutes until golden brown then remove and transfer them to a plate and set aside.

Reduce the heat to medium-low and allow the temperature on the pot to come down. You don't want the pot to be too hot as the butter or garlic will burn quickly.

In the same pot, melt the butter. Once the butter is melted and frothy and the garlic.

Saute the garlic in the butter until fragrant or around 30-60 seconds. Stir frequently so it doesn't burn to stick to the pot.

Add back the chicken to the pot and increase the heat to medium. Toss in the butter so it's coated in the butter sauce for 3 minutes. Check to make sure the chunks have cooked through.

Garnish with parsley and enjoy!