Sprinkle the butternut squash halves with a little bit of salt and pepper. Place them face down in a shallow baking pan large enough to accommodate both halves as well as the chicken breasts.
Place the chicken breasts in the same pan with the squash and sprinkle them too with some salt and pepper. (if you still have room available, why not take this opportunity to cook a few more breasts? That way you’ll end up with some beautiful leftover cooked chicken in the fridge, and that's always SO convenient to have!)
Squeeze the juice of the orange over the chicken breasts, leave the empty orange shells in the pan and cover with foil.
Place that in the oven and cook for 30-35 minutes, until the squash is nice and soft and the chicken is cooked through; remove foil and leave out to cool for a few minutes.
While that's happening, add the spinach to a large non-stick skillet, and cook until just wilted, about 2-3 minutes. Alternatively, you could also wilt the spinach by popping it in the microwave for 1 or 2 minutes.
While the spinach is wilting, toast the crushed hazelnuts in a small, dry pan over medium heat.
By then, the chicken and squash should be cool enough to handle; shred the chicken into bite size pieces and put them in a large mixing bowl. Using a spoon, scoop out the flesh from the squash and add that to the reserved chicken. Add spinach, hazelnuts, coconut cream and chai spice and mix delicately until well combined.
Divide this mixture between 2 oven safe dishes and place under the broiler until the top takes a nice golden coloration.
Garnish with more crushed hazelnuts and coconut cream, if desired.