For the Instant Pot (IP):

1. Put the chicken into the instant pot.
2. In a small saucepan add the hot sauce, honey, butter (or ghee) and the garlic. Let simmer on the stove on medium-high, while stirring to bring all the ingredients together. About 5 minutes.
3. Pour the sauce over the chicken.
4. Secure lid on the IP. Move the valve to sealing. Set the IP on Manual at high pressure for 12 minutes.
   Once finished, allow to come down from pressure manually for about 10 minutes. Move the valve to venting. Remove lid. Chicken is done when a meat thermometer inserted into the middle of the thickest part reads 165 degrees.
5. Take the chicken out and transfer to a bowl. Shred the chicken with two forks. Pour 1/4 cup of sauce (or more to your taste) from the IP over the chicken and combine.

For the Crockpot:

1. Add chicken to the crockpot.
2. In a small saucepan add the hot sauce, honey, butter (or ghee) and the garlic. Let simmer on the stove on medium-high, while stirring to bring all the ingredients together. About 5 minutes.
3. Pour sauce over the chicken.
4. Cook on high for four hours or on low for six hours. Remove chicken from the crockpot to a bowl and shred the chicken with two forks. Pour some of the sauce from the crockpot on top of the chicken. Mix to combine.

Sweet Potato Buns:

1. Peel the sweet potatos.
2. Cut the potato into 1/4-1/2 inch thick rounds. (The middle of the sweet potato is best for being used as “buns” as that is where they are widest.)
3. Heat a skillet on medium heat. Add 1/2 TBS coconut oil.
4. Once the oil melts add the sweet potato rounds. These cook fast! About 3-4 minutes on the first side and only 2-3 on the second.
5. Top one “bun” with the sweet and spicy chicken. Add any other ingredients like pickles, avocado, tomatoes. Top with additional “bun.”