If your brown rice is already cooked, ignore this step. If you have a pressure cooker, add 1 1/3 cup brown rice + 1 1/4 cup chicken broth. Set to high pressure and cook for 20 minutes then quick release. Or cook according to directions on the stove top.
In the meantime, heat oil in a skillet on medium heat. Add the onion and butternut squash. Cook until squash is cooked through and tender.
Add kale, salt, pepper, sage, and thyme to squash mixture. Cook for 1-2 minutes or until kale is wilted.
Remove veggie mixture from skillet - place in a large bowl. No need to wash skillet. Add 1 Tbsp oil, heat, and cook chicken. Add a little more salt and pepper to the chicken. Once cooked through, add to veggie mixture.
Add rice, cherries, and parmesan cheese to the chicken and veggies. Stir well. Pour into 9x13 inch pan. Top with a little more cheese.
Cover and bake at 350 degrees for 20 minutes or until warmed through.