Is there a "safe" way to cook ghost chili?
Dilute heavily by using a very small portion of peppers per dish
Allow cooking time for the pepper flavor to permeate the dish before adding more.  It's not like black pepper where the taste spreads instantly.
Remove the seeds and membranes holding them, as this reduces spiciness considerably
Cut peppers very finely or puree so there aren't any large pieces to deliver a shocker in the final dish
Wear gloves when handling the peppers
If you don't use gloves, wash your hands well before touching your eyes, mouth, or other "sensitive regions."
AND FOR THE LOVE OF ALL THAT IS GOOD AND HOLY, DO NOT FRY OR SAUTE THE PEPPERS.


No, seriously.  The last one is a mistake you only make once, and should be on a warning label with all store-bought chilis.  The capsaicin somehow becomes volatile when heated enough, and the result is like filling your entire domicile with pepper spray.

I am ashamed to say that the last two cautions are drawn purely from personal experience.  It's not the kind of "hot date" you want to share with an (un)lucky person, believe me.