Preheat oven to 450°F.
Wash and dry the fresh produce.
Halve each acorn squash lengthwise; trim ends, scrape out the seeds, and cut crosswise into ½-inch thick half-moons. Transfer to a large baking sheet pan, drizzle with oil, then season with salt and pepper. Toss to coat and spread out in an even layer.
Place baking sheet in the oven and roast, turning halfway, until squash is golden and fork-tender, about 20 minutes. Remove from oven.
Meanwhile, using a strainer or colander, rinse the rice under cold, running water, then cook according to package instructions. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.
While the rice is cooking, preheat a skillet over medium-high heat. Once hot, add oil and swirl to coat the bottom. Add chicken, then cover and cook until seared on one side, 6-9 minutes. Flip and cook, still covered, an additional 6-9 minutes, until internal product temperature reaches 165°F on a meat thermometer. Remove from heat.
Meanwhile, zest and juice half of the lime into a small bowl. Cut the remaining lime into wedges and place on a plate. Shave cilantro leaves off the stems; discard stems and mince the leaves. Add a small handful to the plate with the lime wedges and set aside for serving. Add remaining cilantro to the bowl with the lime, along with salt, and stir to combine.
When the rice is done, add cilantro-lime juice mixture to the pan and gently stir to combine.
Thinly slice chicken.
To serve, divide rice, squash, and chicken between plates. Sprinkle with reserved cilantro and squeeze lime over top. Enjoy!