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Preheat oven to 180c fan, 200c or 400f or gas mark 6
Cut all the chicken thighs into thirds, to make smaller pieces.
Spray a large frying pan with low calorie spray over a medium high heat
Add the chicken thighs, thyme, parsley and a good pinch of salt and black pepper and fry until lightly golden, remove and set aside on a plate.
In the frying pan, melt the butter, then add the onions, butternut squash and paprika. Cook until the squash begins to soften. Gradually add small amounts of chicken stock to prevent sticking and to deglaze the flavorful bits from the chicken on the pan's bottom.
Add the sliced leeks and garlic to the pan, and cook for about 5-8 minutes, ensuring the butternut squash is tender, and the leeks become softened and golden in colour.
Transfer the onion, butternut squash and leek mix to an oven proof dish in an even layer. Add the chicken pieces to the top along with any juices on the plate.
Pour oven the remaining stock and sprinkle all over with the parmesan.
Cover with foil and bake for 15 minutes. Uncover and continue baking for an additional 15 minutes, or until the top is golden, and both the butternut squash and chicken are fully cooked.
Season the top to taste with salt and black epper and sprinkle with fresh parsley.