Remove the chicken thighs from the refrigerator and let them sit at room temperature for 30 minutes before cooking. Pat them dry and season generously with kosher salt and black pepper.

Preheat your oven to 425°F (220°C). Cut the butternut squash into even slices, drizzle with olive oil, and roast for about 30 minutes until tender.

In a large skillet, heat olive oil over medium-high heat. Sear the chicken thighs skin-side down for about 6 minutes until golden brown. Flip and roast in the oven for 25 minutes.

In a small saucepan, melt butter over medium heat. Add chopped red Fresno chili pepper and sauté for 2 minutes. Stir in apple cider vinegar, whole grain mustard, maple syrup, and water, simmer for 12 minutes.

Bring a pot of water to a boil, stir in kosher salt and thyme, gradually whisk in polenta, simmer for about 5 minutes until thickens. Stir in shredded cheddar and butter.

Sauté the rainbow chard in the skillet drippings for about a minute, adding apple cider vinegar for flavor.

To serve, spoon polenta onto plates, layer with roasted butternut squash, sautéed chard, and top with crispy chicken thighs. Drizzle with spicy maple glaze.