To make the chicken: 

Rub the BBQ spice mix into the chicken thighs. Allow them to sit and absorb the flavors for at least 30 minutes—or, even better, overnight (place them in an airtight container and chill in the fridge if letting sit longer than 30 minutes).

When you’re almost ready to cook the chicken, preheat the grill to at least 400ºF degrees on one side, leaving the other side cold (off). Brush the grill grates with oil to prevent the chicken from sticking.

Once the grill is hot, place the chicken on the cold side of the grill, skin-side up. Cover the grill with the lid for 30 minutes to tenderize the chicken.

After 30 minutes, uncover the grill, then brush the tops of the chicken with some of the BBQ sauce to coat. Transfer the chicken to the hot side of the grill and flip it skin-side down. Cook until the skin is charred, 3-5 minutes.

Brush the chicken with more BBQ sauce to coat the remaining side, then flip it again and cook until it reaches an internal temperature of 165ºF, 3-5 minutes more.

To make the chicken: 

Rub the BBQ spice mix into the chicken thighs. Allow them to sit and absorb the flavors for at least 30 minutes—or, even better, overnight (place them in an airtight container and chill in the fridge if letting sit longer than 30 minutes).

When you’re almost ready to cook the chicken, preheat the grill to at least 400ºF degrees on one side, leaving the other side cold (off). Brush the grill grates with oil to prevent the chicken from sticking.

Once the grill is hot, place the chicken on the cold side of the grill, skin-side up. Cover the grill with the lid for 30 minutes to tenderize the chicken.

After 30 minutes, uncover the grill, then brush the tops of the chicken with some of the BBQ sauce to coat. Transfer the chicken to the hot side of the grill and flip it skin-side down. Cook until the skin is charred, 3-5 minutes.

Brush the chicken with more BBQ sauce to coat the remaining side, then flip it again and cook until it reaches an internal temperature of 165ºF, 3-5 minutes more.

To make the squash: 

Preheat the oven to 350°F.

In a small bowl, mix together the melted butter and broth.

Cut the butternut squash in half lengthwise and scoop out the seeds with a spoon. Lightly brush the squash with some of the butter-broth mixture (reserve the rest for later). Sprinkle the squash with the cinnamon and brown sugar.

Place the on a baking sheet, cut side up. Bake until very tender, 1 hour.

Once the squash is tender, carefully scoop out the flesh with a spoon and place it in a large bowl.

Using a hand masher, mash the squash until smooth. Pour in the cream and remaining melted butter-broth mixture and stir to combine. Season with salt and pepper to taste.

To make the chicken: 

Rub the BBQ spice mix into the chicken thighs. Allow them to sit and absorb the flavors for at least 30 minutes—or, even better, overnight (place them in an airtight container and chill in the fridge if letting sit longer than 30 minutes).

When you’re almost ready to cook the chicken, preheat the grill to at least 400ºF degrees on one side, leaving the other side cold (off). Brush the grill grates with oil to prevent the chicken from sticking.

Once the grill is hot, place the chicken on the cold side of the grill, skin-side up. Cover the grill with the lid for 30 minutes to tenderize the chicken.

After 30 minutes, uncover the grill, then brush the tops of the chicken with some of the BBQ sauce to coat. Transfer the chicken to the hot side of the grill and flip it skin-side down. Cook until the skin is charred, 3-5 minutes.

Brush the chicken with more BBQ sauce to coat the remaining side, then flip it again and cook until it reaches an internal temperature of 165ºF, 3-5 minutes more.

To make the squash: 

Preheat the oven to 350°F.

In a small bowl, mix together the melted butter and broth.

Cut the butternut squash in half lengthwise and scoop out the seeds with a spoon. Lightly brush the squash with some of the butter-broth mixture (reserve the rest for later). Sprinkle the squash with the cinnamon and brown sugar.

Place the on a baking sheet, cut side up. Bake until very tender, 1 hour.

Once the squash is tender, carefully scoop out the flesh with a spoon and place it in a large bowl.

Using a hand masher, mash the squash until smooth. Pour in the cream and remaining melted butter-broth mixture and stir to combine. Season with salt and pepper to taste.

To make the cauliflower: 

Preheat the oven to 425°F.

On a foil-lined baking sheet, toss the cauliflower florets with the extra-virgin olive oil. Season with the flaky salt, smoked paprika, and chili flakes to taste.

Roast until the cauliflower is tender, brown, and crispy, about 20 minutes.