1. Season chicken thighs top and bottom with Cabo Chipotle Rub. Set aside.
2. In large skillet, heat 2 Tbsp. oil on medium-high heat. When oil is shimmering, add butternut squash and saute for 7 minutes until slightly brown. Remove squash from pan and set aside.
3. Add another 2 Tbsp. oil to the pan and add chicken thighs with skin side down; saute for 5 minutes until browned. Flip over and add rice to the pan. Saute for another 3 minutes. Add the squash back into the pan and 2 1/2 cups water.
4. Cover pan and simmer for 20 minutes. (If rice is still a little underdone, add an additional 1/2 cup of water and simmer another 5 minutes).