Melt butter and olive oil in large skillet over medium heat. Add the garlic and sauté for 1 minute (being careful not to burn). Add the shrimp, red pepper flakes, salt and pepper. Cook the shrimp until pink and cooked through. This should take about 4-5 minutes.
In a small sauté pan, sauté peppers and onions in 1 tablespoon of olive oil until translucent/soft. Add garlic the last minute of cooking. Let cool.
Mix together the vegetables, combination seasoning, sea salt, and eggs in a large bowl and then set aside.
Season pounded out chicken with salt and pepper on both sides then dredge in the almond flour. Heat 1 tablespoon grasped oil and 1 tablespoon ghee in a large skillet over medium-high heat. Working in batches, add chicken and cook until golden brown, about 5 minutes per side. Transfer to plate.