* For a paleo version of this dish, omit the Parmesan and tortillas and serve the taco fillings in bowls.
Preheat oven to 375 degrees
Toss chicken thighs with 1/3 of the olive oil and a dash of salt and pepper. Roast in a pan or baking dish for about 30-35 minutes, until cooked through.
While chicken is roasting, peel, top and tail the butternut squash, then cut it down the center and remove the seeds. Finally, cube the squash.
When the chicken is finished roasting, chop it into small pieces.
In a large skillet, heat the remaining olive oil over medium-high heat. Add butternut squash, cover, and, stirring occasionally, cook for 8-10 minutes. Add red potatoes and cook for 10-15 minutes longer, until potatoes and butternut squash have softened.
Add chopped red onion and minced garlic, sautéing until the onions are translucent and garlic is fragrant, about 5 minutes. When finished roasting and chopped, add chicken. Stirring frequently to prevent sticking, cook for an additional 5 minutes.
Add chopped kale and sauté until kale has wilted.
Add red pepper flakes, cumin, salt, and pepper. Turn the hash to fully incorporate the seasoning, allow to cook for 3-5 minutes longer.
Sprinkle with Parmesan cheese and thyme.
Serve in corn tortillas.