Fire up your oven to 200C (400F) and get it up to temperature.
Peel and slice some squash pieces into good, larke chunks and settle into a roasting tray. No fat!
Place a wire cooling rack over the tray and place your chicken thighs on - a couple per person. Dust the skin with sea salt, black pepper and a little chilli powder - this will help the skin crisp up.
Settled the tray into the oven for about 45 minutes. As the chicken cooks, the juices and fat will drip down over the squash, so after about 15 minutes, just jiggle the squash pieces to ensure that they've not stuck.
After 45 minutes, remove the chicken from the oven, peel the skin off and set aside. Leave the chicken pieces to rest for a couple of minutes while you prepare the rest of the meal.
In a skillet place some sliced mushrooms and pour over double cream (heavy cream will do if you're States-side). Reduce.
Peel and cut an avocado each into segments.
Now, with the chicken cooled, remove the pieces from the bones, shredding a little.
Line the shredded meat down the middle of a plate, placing the squash pieces one side and avocado slices the other. Pour over the cream and mushroom sauce and crown with the skin, shredded, and some fresh herbs - coriander or parsley.
Protein, carbohydrate and fat ... perfect proportions.
