In a large bowl, combine butternut squash and green beans. Toss with 1 Tbsp of avocado oil and sprinkle with salt and pepper. Set aside.
Heat saute pan on medium-high heat. In a small bowl mix together paprika, Italian seasoning, sea salt, and cayenne pepper. Add 1 tbsp oil to create a paste. Place chicken on a plate and rub the chicken with wet rub until coated evenly.
Once the pan is hot, add the remaining oil to coat the pan. Sear chicken for 1-2 minutes or until browned. Add onion to pan and sautee until translucent.
While onion and chicken are continuing to cook make honey mustard sauce. Whisk together both mustards and garlic and brush half onto chicken. Add squash and green beans and cook for 15-20 minutes until chicken reaches internal temperature of 165 degrees F being careful not to burn the vegetables. Serve by spooning a bit more sauce to the top and sprinkle with salt and pepper to taste and garnish with fresh thyme.