Make the pomegranate sticky glaze. In a medium bowl, combine the sweet Thai chili sauce, pomegranate juice, soy sauce, ginger and garlic.
Place the chicken and squash on a parchment lined baking sheet with the chicken at one end and the squash at another. Toss the chicken with half of the pomegranate sticky sauce, reserving the rest for serving. Toss the squash with olive oil, honey, salt and pepper.
Transfer to the oven and bake for 20-25 minutes or until the chicken is cooked through and the squash is tender. Halfway through cooking, Rotate the pan and spoon any sauce that has settled on the bottom of the pan over the chicken.
Remove from the oven and sprinkle the pomegranate arils over the chicken. Serve the chicken and squash over a bowl of rice drizzled with the remaining reserved pomegranate sticky sauce (see note). Garnish with pomegranate arils.
*If your sauce is not sticky enough for you liking, place the sauce in a small saucepan and set over medium heat. Simmer for 5-10 minutes or until just thickened. Serve with chicken.