Squeeze 1/2 lemon juice over the chicken liver, coat it evenly, and let it soak for at least 1 hour in the fridge.
Pour and discard the lemon juice, then rinse the liver under running water. Pat dry with a paper towel.
Melt 2 tbsp of butter, ghee, or coconut oil in a large skillet over medium high heat.
Add the onions and cook until translucent, about 5 minutes.
Add the liver, garlic, balsamic vinegar, and fresh thyme and stir to cook for about 5 minutes until the balsamic vinegar is has been reduced.
Remove from heat to cool slightly.
Place the mixture into a food processor, with sea salt, ground pepper, and the remaining butter, ghee, or coconut oil.
Blend until smooth. Add more salt, to taste.
Pour the mixture in ramekins or a bowl, then cover and refrigerate for at least 2 hours until firm.
Serve cold with gluten free toast, crackers, or vegetables!