Preheat oven to 400 degrees. Spread butternut squash on a baking sheet and season with salt, pepper, garlic and onion powder, and a generous amount of curry powder. Roast until tender.

Heat 1 t. ghee in a large skillet over medium heat. Add onion, carrots, celery and apples. Sauté for a few minutes until the vegetables begin to soften. Add 1 teaspoon each of salt, curry powder, garlic powder, and onion powder, and 1/2 teaspoon each of pepper and dried oregano. Continue to cook until tender.

While the veggies cook, heat 1/2 t. ghee in another skillet (preferably cast iron) and add ground chicken. Season with 1/2 t. each salt, pepper, garlic powder, onion powder, and curry powder. Let sear a few minutes before breaking up with a spatula. Cook until browned and no longer pink.

When the veggies are done cooking, add ground chicken and roasted butternut squash into the skillet and mix together with ground ginger or ginger juice and juice of half a lime. Taste and season according to preference.

Finally, add chives and cilantro and serve with butter lettuce leaves, lime, and avocado.