In a large skillet over medium heat add the coconut oil, saute the cubed butternut squash until tender, for about 3 minutes. Season to taste with salt & pepper. Once squash is soft, remove from skillet and set aside on a plate.
Season the thighs with smoked paprika, chili, salt and pepper. In the same skillet add chicken thighs, skin side down and cook for 7 minutes. Flip the thighs over and cook for about 5 minutes, then add the squash back into the skillet all around the thighs.
Remove the skillet from the stove top & place in the preheated oven.
Bake in oven for further 15 minutes until chicken is cooked through. Remove from oven, top with fresh chopped thyme. Serve warm