Pour 1/3 of the BBQ sauce in the bottom of a slow cooker. Add chicken and top with remaining BBQ sauce. Cook on low for 8 hours, then shred and toss with remaining sauce.
Pre-heat oven to 425 degrees. Toss butternut squash with 1/2 tbsp olive oil and arrange in a single layer on a lined baking sheet. Season with 1 tsp Oh My Spice! Everything Seasoning. Bake for 15-20 minutes.
Toss kale with Dijon mustard, remaining olive oil, and Oh My Spice! seasoning. Heat a large pan over medium heat and add kale to sauté. Toss kale occasionally until it is partially wilted but still has some texture.
Divide chicken, squash, and kale evenly into 4 containers.