Cook the chicken. Pat the chicken thighs dry with a paper towel. Season both sides with salt and pepper. Combine brown sugar with 1-2 tbsp olive oil, then rub the brown sugar mixture onto the chicken. Heat a large skillet over medium-high heat and add 1-2 tbsp oil. Cook chicken skin side down for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 5-7 minutes or until internal temp reaches 165°F. Remove from the pan and set aside.

Cook the aromatics. Using the same skillet, reduce heat to medium. Add shallot and sage to the skillet and cook for 2-3 minutes, stirring occasionally. Add garlic and stir, cooking for 1 minute.

Cook the orzo. Add orzo to the pan and toss with the aromatics. Then add chicken broth and bring to a boil. Reduce the heat to a simmer and continue cooking until most of the chicken broth is absorbed and pasta is almost al dente.

Add goat cheese and squash. Add goat cheese to the orzo and stir until melted and incorporated. Fold in the cooked butternut squash, then stir in freshly grated Parmesan.