Season the chicken with salt and pepper. Set aside.
Preheat oven to 400°F.
Place an 11-inch (oven safe) skillet over medium heat and cook the bacon to your desired doneness.
Remove the bacon to a plate and set aside.
Place the chicken, skin side down into the bacon fat in the hot skillet, then cook for 5-6 minutes over medium heat.
Remove the skillet from the heat and add the squash. Toss the squash cubes in the chicken and bacon fat renderings. Flip the chicken over and spread the squash out in one layer (if your skillet is not oven proof, transfer the chicken, squash, and any liquid to a baking sheet). Place the chicken & squash into the oven and bake for 25 minutes, gently flipping the squash occasionally. Cook until the chicken reaches an internal temperature of 165 degrees F, and the squash is tender and lightly caramelized. Remove from the oven cover until ready to serve.
While the chicken cooks, bring a small pot of water to a light rolling boil. Using a slotted spoon, gently lower the eggs into the water and cook for 8 minutes. Remove the eggs to a bowl of ice water to cool. Once the eggs have cooled enough to manage, peel the eggs, and cut them into halves or quarters.
Pile the kale onto a shallow serving platter (or two plates). Arrange piles of the eggs, squash, bacon, avocado, apple, beets, tomatoes, and cheese. Remove the bone from the chicken thigh by pulling it out from the underside, then slice the chicken into 3 or 4 slices or leave whole thighs, bone-in.
Serve with chives, pomegranate arils, pistachios.
Drizzle dressing over the salad and enjoy!