In a large skillet over medium heat, melt 3 T butter or ghee. When slightly browned, add 1 T thyme. Briefly remove from heat and add 1 1/2 lb peeled, cubed butternut squash. Place back on heat. Toss to coat. Bring the temperature up to medium high heat. Brown on several sides of butternut squash, takes around 5 minutes turning every 1 1/2 minutes. Turn heat to low and cover for 20 minutes. Serve.
Place 2 lbs chicken in shallow dish. In a bowl, mix 1/4 C olive oil, 1/4 C lemon juice, 2 T lime juice, 1 T minced garlic, 1 T coconut aminos or gluten free soy sauce, 1 T cumin & 2 t apple cider vinegar. Pour over chicken. Cover and marinate at least an hour. Preheat grill or skillet to medium heat. Without overcrowding, place chicken on grill, season with salt and pepper & cook through, turning occasionally, about 15 minutes total per batch.