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Combine cubed squash, olive oil., salt & pepper in a bowl. Toss and air fry at 400 for 15-18 minutes. Alternatively, you can bake at 400 for 25 minutes.
In a small sauce pot on medium heat, add brown sugar, cinnamon, cayenne, chili powder, salt, and water. Mix with wooden spoon and add your pecans. Mix for 2 minutes and place on parchment lined baking sheet. Spread pecans evenly and bake for 8-10 minutes at 375. Take out and let cool.
Add all ingredients to a mason jar and shake.
Season your thinly sliced chicken breast with salt & pepper on both sides. In a saute pan, turn heat to high. Add 1 tbsp ghee or oil and cook on both sides until golden brown and cooked all the way through, about 12-14 minutes total depending on how thick your chicken breast is. (internal temp 165)
In a large bowl- add spring mix, dried cranberries, diced red onion, roasted butternut squash, crumbled goat cheese, and candied pecans. Toss with honey lime vinaigrette and top with grilled chicken breast.