Pre-heat oven to 400 degrees. Line a baking sheet with aluminum foil.
Arrange butternut squash cubes in a single layer on baking sheet. Drizzle with 1/2 tsp olive oil and toss. Season with 1/2 tsp Oh My Spice! seasoning. Bake for 20 minutes. Set aside to cool.
Whisk all dressing ingredients until well combined. Set aside.
Once farro is cooked according to package directions, toss with a splash of the dressing (~1 tbsp).
Massage kale gently with a splash of olive oil, if desired. Divide evenly among 4 serving dishes. Top with butternut squash, farro, chopped apple, and dried cranberries. Set aside.
Heat remaining olive oil over medium-high heat in a large pan. Season chicken on both sides with remaining Oh My Spice! seasoning, then add to hot pan. Cover with a lid and cook for about 4-5 minutes on one side before flipping and cover again. After 3-4 minutes, remove cover and continue cooking uncovered until cooked through, flipping as needed to evenly brown both sides. Time will vary depending on thickness of chicken.
Allow chicken to rest for 5 minutes before slicing and adding on top of salad. Top with dressing and roasted pumpkin seeds before serving.