Place medium saucepan on stovetop over medium heat. When pan is warm, add 1 tablespoon ghee and continue heating pan until ghee has melted, swirling and titling pan occasionally to distribute ghee across surface.
When ghee has melted, add 1 cup diced Vidalia onion to saucepan. Stir to incorporate, then sauté diced onion approximately 5 minutes or until onions are softened and translucent.
When onions are ready, add 7 tablespoons coconut aminos, 3-4 cloves garlic, 1 teaspoon cumin powder, 1 teaspoon mustard powder, 1 tablespoon chipotle chili powder, 1 tablespoon chili powder, 1 6-ounce can tomato paste, 1 ½ cups low-sodium chicken stock, and 4 tablespoons apple cider vinegar.
Increase heat under saucepan to medium-high and whisk ingredients together until well incorporated. Once incorporated, bring mixture to boil.
When mixture begins to boil gently, reduce heat under saucepan to low. Simmer mixture 15 to 20 minutes, stirring often, until sauce has thickened.
Transfer BBQ sauce to airtight container. Serve immediately, or allow sauce to cool, then refrigerate in airtight container until ready to serve.