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In the oven, place rack in upper third portion, preheat to 425 degrees.
In a large bowl add 2 tablespoons olive oil, zest of lemon, garlic and chicken thighs, toss to coat; set aside. Season with salt and pepper if desired.
On a greased sheet pan, place diced squash and cheese on one half; top with remaining garlic and 1 tablespoon oil. Add cumin and salt if desired, stir to combine; arrange in a single layer.
To the remaining half of pan, place shallot slices in six even piles and top each with a chicken thigh. Roast until chicken is cooked through and squash is tender, about 35 minutes.
In a separate large bowl whisk lemon juice, syrup and mustard until combined. Whisking constantly, gradually add remaining 4 tablespoons of oil. Add kale and toss to combine, season with salt and pepper if desired.
Set oven to broil on high; cook squash and chicken until golden brown, about 2 minutes. Remove chicken, rest for 5 minutes. On a cutting board, debone and slice into ½ inch strips. Combine sliced chicken, squash and paneer cheese to salad; toss to combine. Season with pepper if desired, serve immediately.