Pound thicker end of chicken down so that the breasts are an even thickness throughout.
Optional: Brine chicken breast overnight in a salt solution like in this recipe.
Pat chicken dry with a paper towel, then rub with 1 tsp olive oil. Season with salt, pepper, and 1 tsp Flavor God Garlic Lover's Seasoning.
Pre-heat the air fryer to 380 degrees. Add chicken to the basket in a single layer and air fry for 10-12 minutes or until cooked through, flipping halfway through cooking.
Toss broccoli florets in remaining olive oil and 1 tsp Flavor God seasoning. Air fry for 6-7 minutes, shaking the basket halfway through, or until edges begin to brown and get crispy.
Add butternut squash to a medium pot and cover with water. Bring to a boil over high heat, then lower heat to medium and continue boiling for 10-12 minutes or until squash mashes easily with a fork.
Drain water from squash using a colander, then return it to the pot. Add coconut milk, butter, and 1 tsp Flavor God seasoning. Mash until the squash reaches desired consistency.
Slice chicken before serving alongside broccoli and butternut squash mash.