Heat a skillet over medium-high heat (level 7) and add 1 tablespoon of avocado oil. Add the thinly sliced chicken breast, and stir fry until just cooked, about 8 minutes. Remove chicken from pan.
Into the same skillet, add the other tablespoon of avocado oil and cubed butternut squash. Reduce heat to medium (level 5), and stir fry the butternut squash to blister it, about 12 minutes. The squash needs to be softened and lightly caramelized on the exterior.
Add the grated ginger, shallots, and red curry paste, and lightly fry for about 2 minutes as it’s stirred to coat the butternut squash. If necessary, add 1/2 cup of water to prevent the mixture from burning to the skillet.
Add the coconut milk, and bring the mixture to simmer over medium low heat (level 4). Allow to simmer for about 15-20 minutes, until the squash is softened.
Return chicken into the curry, and simmer for 2-3 minutes.
Add the chopped zucchini and sliced red pepper to the curry. Simmer for an additional 5 minutes. Adjust the level of heat by adding more curry paste if needed, and season with more salt, to taste.
Remove from heat, and stir in lime juice.
Serve over rice or cauliflower rice, and garnish with lime wedges and chopped cilantro.