Prepare the chicken breasts by rinsing them, than patting them dry. Place the chicken in the hot oil, add salt and pepper, and cook until browned, then flip over (6-8 minutes on each side). Remove chicken from the pan and set aside for later. Add onions to the hot oil and reduce the heat to medium. Sauté until translucent, and beginning to brown. Add the butternut squash and continue to sauté for another minute or two. Add the cinnamon, cumin, and saffron, and stir until fragrant, about 30 seconds. Add the chicken stock and bring to a boil. Stir in the prunes, kumquats and honey, and return the chicken to the pan. Cover, and reduce heat to a simmer. Turn chicken occasionally. Once chicken is cooked through (check after 10 minutes or so), remove cover and raise heat to a boil until the sauce thickens. Season with salt and pepper.