Preheat your oven to 425 degrees F. Toss the cubed butternut with cooking fat and salt, then spread out on two large baking sheets, lined with parchment paper. For crispy butternut, make sure they aren't touching each other! Roast in the preheated oven for 35 minutes until browned, soft and toasty.

While the butternut roasts, heat a large heavy skillet over med heat and add the 2 tbsp cooking fat. Season the chicken with the Italian seasoning and sea salt on both sides.

Cook chicken on both sides over medium heat until just cooked through (about 2-3 minutes per side depending on thickness), remove and set aside on a foil covered plate.

In the same skillet cook the onions until translucent, then add the garlic and red pepper flakes and cook until garlic softens. Add tomatoes, coconut milk and basil and bring to a boil, then lower to a simmer. Slice the chicken as desired and add it back to the skillet, continue to simmer for another 2 minutes over low heat. Remove from heat and add additional salt and pepper to taste.

Once the butternut it done, stir it into the chicken mixture (or if you prefer, serve alongside the creamy chicken, or over it.) Store leftovers covered in the refrigerator up to 3 days - enjoy!