Preheat the oven to 475ºF, line a baking sheet with foil and spray with nonstick cooking spray.
In a medium-sized bowl, mix the flour, panko, salt, paprika, chili, and pepper, together until combined.
In a separate medium-sized bowl, whisk together egg whites and milk.
Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the dry seasoning mixture; repeat the process so that each piece of chicken is double coated. (Pro tip: Use one hand to handle the egg mixture and the other hand for the breading to make it easier.)
Arrange the breaded chicken on the prepared baking sheet and spray a light coating of oil spray over the chicken pieces. Bake for 8-10 minutes or until chicken begins to brown.
Turn the heat to 350ºF, flip the chicken and cook for about 3-5 minutes, until the chicken is cooked through and both sides are mostly golden brown.
As the chicken cooks, in a large microwave-safe bowl, combine the ghee and water and microwave on high until the mixture begins to bubble, about 1-2 minutes, then remove, stir in the buffalo sauce, and keep covered to stay hot.
When the chicken pieces are cooked, remove them from the oven and let them cool for 1-2 minutes. Toss chicken in the hot sauce mixture, until all pieces are coated. Serve immediately.