Prepare brown rice according to package directions.

Stir together the olive oil, chicken seasoning, and salt and pepper in a small bowl and set aside.

Slice large chicken breasts in half horizontally. Cover chicken with plastic wrap. Using a meat mallet or the bottom of a frying pan, pound breasts to an even thickness.

Pat chicken dry with a paper towel. Brush both sides of all the chicken pieces with the seasoning and oil blend. Set aside.

Preheat grill to medium high (400–450°F). Add chicken to cleaned and greased grill. Grill for 4–5 minutes per side, flipping halfway through, or until chicken registers 160°F. Remove to a plate and tent with foil.

Thinly slice or chop chicken breasts.

Cut off both ends and peel the squash. Cut the squash into ½-inch thick slices. In a small bowl, combine the oil and salt and pepper. Use a pastry brush to spread the oil mixture over all sides of the squash slices.

Grease grill grates and add squash directly to heated grill grates. Grill for 4–5 minutes per side or until tender. Remove and chop.

In a medium bowl, combine kale, cranberries, almonds, and shaved Parmesan. Toss with some of the sauce until well coated.

In a small blender, combine all the sauce ingredients. Season with salt and pepper to taste. Pulse to combine ingredients. Transfer the sauce to a glass jar and refrigerate until ready to use.

Divide even amounts of brown rice into 4 bowls and top with even amounts of chicken and butternut squash. Add kale salad in equal parts and drizzle everything with additional sauce.