Toss butternut squash with 2 teaspoons of melted coconut oil, ½ teaspoon salt, ¼ teaspoon pepper & ¼ teaspoon garlic powder. Bake on parchment line baking sheet for 25 minutes.
Sprinkle chicken with salt, pepper and garlic powder.
Heat 1 tablespoon coconut oil in cask iron skillet.
Cook chicken 3-4 minutes on each side. Set chicken aside.
Dressing: In a small bowl combine tahini, lemon juice, apple cider vinegar, water, salt, pepper & garlic powder.
Assemble Bowl
Add mixed greens and dressing to bowl.
Top with butternut squash, chopped chicken and avocado pieces.