Line a 13″ x 18″ sheet pan with parchment paper or aluminum foil.
In a small bowl, combine cumin, cinnamon, paprika, turmeric and ginger.
In a large bowl, combine 2 Tablespoons of the Extra Virgin Olive Oil, lemon juice, half of the minced garlic and 3 Tablespoons of the spice mixture.
Add the chicken breasts to the large bowl and toss with oil-lemon-garlic-spice mixture, coating chicken well.
Arrange chicken breasts along the center of the sheet pan.
Cut onions into 1/2″ pieces.
Add chopped onion, butternut squash cubes, the remaining half of minced garlic, 4 Tablespoons of Extra Virgin Olive Oil and the rest of the spices to the large bowl. Add salt and pepper as desired. Combine well.
Arrange onion-butternut squash mixture on both sides of the sheet pan.
Roast chicken and vegetables for 25-30 minutes or until meat thermometer inserted into chicken breasts reads 165°F.
Plate the chicken and vegetables and garnish with fresh mint leaves.