Cut the chicken into large chunks, about 2-in. each. Liberally coat the chicken with Bone Dust Seasoning. Skewer the seasoned chicken, packing the meat firmly together on each skewer. (Make ‘em big, about 8 oz. of chicken each person.)
Prepare the Rub Butter Sauce. In a small saucepan over medium heat, combine all the sauce ingredients. Heat gently, whisking to combine. Remove from heat and set aside.
Preheat your grill to medium-high (about 400°F). Brush chicken lightly with vegetable oil. Place the chicken skewers on the grill and turning occasionally, sear chicken on all sides, about 4 to 5 minutes. Reduce the heat on the grill to medium-low and grill-roast for 18 to 22 minutes, or until fully cooked and the internal temperature has reached 170°F. Baste with Rum Butter Sauce during the last 6 minutes of grilling time, until the skewered chicken is very sticky.
Line a flat work surface with aluminum foil. Cover foil with an even layer of crushed nuts. Give the chicken a final baste, remove from the grill and roll skewers in the nuts to form a crust. Serve immediately.