Preheat the oven to 425°F. Pat the chicken dry and let it sit at room temperature for about 30 minutes.

Place the butternut squash slices onto a sheet pan. Drizzle generously with olive oil and toss to coat. Spread them into an even layer. Season with a pinch of salt. Roast for about 30 minutes, or until tender and slightly caramelized.

Meanwhile, heat a 12” cast-iron skillet over medium-high heat. Add enough olive oil to lightly coat the bottom. Season the chicken well with salt and black pepper.

When the oil is hot, place the chicken skin-side down into the skillet, working in batches so there’s no overlap. Cook for about 6 minutes, or until the skin is golden and crisp. Flip the chicken and cook for another minute or so. Transfer the chicken to a plate and repeat with the remaining thighs. Transfer all of the chicken back to the skillet, skin-side up, and roast for 25 minutes, or until cooked through.

Meanwhile, heat a small saucepan over medium heat. Add the butter and chili peppers to the skillet. Allow the butter to melt and slightly brown as the peppers cook. Whisk in the apple cider vinegar, mustard, maple syrup, and water. Bring the sauce to a simmer, reduce the heat to low, and simmer for about 12 minutes, or until thickened.

To make the polenta, add the water, thyme and a pinch of salt to a 2qt saucepan. Bring to a boil. Whisk in the polenta. Reduce the heat to low and cook for about 5 minutes, stirring often. Remove the thyme. Stir in the cheddar and butter until melted. Season with salt and black pepper to taste.

When the chicken comes out of the oven, transfer the chicken to a plate and return the skillet to the stove over medium heat. Quickly sauté the rainbow chard in the chicken drippings for just a minute or so until wilted. Season with salt and a splash of apple cider vinegar.

Spoon the polenta onto a large platter. Arrange the squash, greens, and chicken over the polenta. Spoon the sauce over top. Garnish with any extra thyme leaves and more freshly cracked black pepper.