Preheat the oven to 450°F. Cut off and discard the ends of the squash. Peel and halve the squash lengthwise; scoop out the seeds and small dice the squash. Mince the garlic. Zest and juice the lime. Finely chop the parsley leaves and stems.

On a lined sheet pan, toss the squash with a drizzle of oil; season with S&P. Arrange in a single, even layer and roast in the oven, 18 to 22 minutes, until browned and tender when pierced with a fork.

In a medium pot, heat a drizzle of oil on medium-high. Add the garlic; season with S&P. Cook, stirring constantly, 1 to 2 minutes, until the garlic is lightly browned. Add the rice, pilaf spice blend, a big pinch of salt and 1 cup of water (double for 4 portions); bring to a boil. Cover, reduce the heat and let simmer, 17 to 20 minutes, until tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and combine with the lime zest. Set aside in a warm spot.

While the rice cooks, in a medium pan, heat a drizzle of oil on medium-high. Add the pepitas and toast, stirring frequently, 3 to 5 minutes, or until golden brown. (Be careful, the pepitas may pop as they toast.) Transfer to a paper towel-lined plate and immediately season with S&P. Once cool enough to handle, transfer to a cutting board and finely chop. Wipe out the pan.

In the reserved pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with S&P and the Mexican spice blend. Cook, partially covered, 7 to 10 minutes per side or until cooked through.

While the chicken cooks, in a bowl, combine the chopped pepitas, parsley, honey, lime juice and 2 tbsp of olive oil; season with S&P to taste. Add the roasted squash to the pot of cooked rice; stir to thoroughly combine and season with S&P to taste. Divide the finished rice and cooked chicken between your plates. Top the chicken with a few spoonfuls of the herb sauce. Bon appétit!