Preheat your oven to 400°F (200°C). Peel and cube the butternut squash. Toss the cubes with olive oil, salt, and pepper on a baking sheet and roast for 20-25 minutes.

Heat a large skillet over medium-high heat and add olive oil. Season chicken with salt and pepper, then place in the skillet. Cook for about 7-10 minutes until golden brown.

Add minced garlic to the skillet and sauté for a minute until fragrant. Pour in the coconut milk, soy sauce, honey, and garam masala, stirring to combine.

Mix in the roasted butternut squash, reduce heat, and let simmer for about 10 minutes to meld flavors.

Serve hot, drizzled with extra sauce and a sprinkle of fresh cilantro for garnish.