Gather all the ingredients.
Add 2 cups of water and 1 tbsp salt into a large mixing bowl. Add chicken start brine process and brine for 1 hour. Note - you can skip this step if desired. Be careful not to over brine, otherwise it will come out too salty.
While waiting for the chicken to brine, cut onions into smaller blocks and add to food processor.
Use a peeler to de-skin ginger. Cut into smaller blocks and add to food processor.
Zest lemon with a zester and add to food processor. Cut the same lemon in half and add 1/4 tsp lemon juice into the food processor.
Add Swerve/Monkfruit, soy sauce and rice vinegar into a food processor. Pulse until desired consistency is reached (we blend for about 20-30 seconds) and transfer to serving bowl.
Cut squash into 1/4 x 1/4 cubes (easy was to do this is slice squash into 1/2 inch slices and then cut into 1/4th's). Sprinkle some salt and pepper and set aside.
Once chicken brine is completed, dry with paper towel, cut into 1/2 x 1/2 blocks and sprinkle black pepper. Set aside. Note - if you opted to skip brine, make sure to add salt onto this step. Set aside.
Add vegetable oil to cast iron pan and heat on high (please note that cast iron pan & handle gets VERY hot. So please wear mitts if you need to handle the pan). Once oil starts to lightly smoke (about 2-3 minutes), reduce heat to medium-high and carefully add chicken into cast iron pan (please note oil will splatter so take precaution). Cover and cook for 2-3 minutes until chicken is slightly browned.
After 2-3 minutes, add squash, mix well and cook covered for another 1-2 minute until chicken is cooked through.
Carefully transfer chicken and squash to a serving plate and serve with dipping ginger sauce.