Cook rice in vegetable broth and saffron threads per package directions.2. In a bowl combine flour, cornstarch, salt, and pepper, add chicken and toss to coat.  

Heat olive oil in a large deep saute pan over medium-high heat.  Saute chicken in batches until golden and mostly cooked through.  Set chicken on a plate or platter on the side. 

In the same pan, add olive oil, onions, garlic, salt and pepper and cook until translucent. Add walnuts and stir until coated and slightly browned. Add 2 tablespoons apple cider vinegar to deglaze the pan and cook down for a minute or two. Add chicken stock, pomegranate molasses, pomegranate paste, maple syrup, half the pomegranate seeds, orange zest, butternut squash, a pinch of sugar, turmeric, cumin, nutmeg and cinnamon stick. Stir together, season to taste with salt, pepper and sugar and bring up to a boil. Simmer and allow sauce to cook down until it has thickened and reduced, approximately 20 minutes. 

Add half the chopped parsley and stir together. Check seasoning and add chicken. Lower heat and simmer for approximately 5 minutes until chicken is cooked through. Remove from heat and top with remaining chopped parsley and pomegranate seeds. Serve over saffron rice.