Preheat the oven, turn on the heat to medium, in a large pot add the avocado oil and shallots, cook for 1 minute, stir once or twice, add the garlic, stir once or twice, add the water, heavy cream, butter, kosher salt, black pepper and bring to a boil. Once liquid is boiling stir in the grits and bring to a boil. Cover and reduce the heat to low, cook for 15 minutes, stir once or twice doing cooking, add the boursin, stir, cover and cut the heat off. Taste and adjust seasoning.
In a food processor add the Italian parsley, green onions, garlic, lemon zest, lemon juice, kosher salt, black pepper and avocado oil, blitz on high for 1-2 minutes until a paste forms. Season fish evenly on both sides with remaining creole seasoning, (save 2 teaspoons) add 1 tablespoon of herb paste to each side of the fish. Press ¼ cup of pecans on the skin side of the fish. In a medium bowl or platter add the flour and 2 teaspoons creole seasoning, stir together.
In a large bowl add the squash, kosher salt, black pepper, granulated garlic, thyme and 1 tablespoon avocado oil, toss to combine.
In a large bowl add the chicken thighs, ½ tablespoon creole seasoning and 1 tablespoon avocado oil, toss to combine. Turn on the heat to medium-high, in a large heavy bottom skillet, add the chicken and cook for 6 minutes while constantly stirring. Place chicken in a bowl, reduce heat to medium.
In the same skillet you cooked the chicken, add 1 tablespoon of avocado oil, add squash and cook for 5 minutes, constantly stirring. Transfer to a platter.
Turn on the heat to medium-high, in a large heavy bottom skillet, add 2 tablespoons avocado oil and 1 ½ tablespoons butter. Dredge fish in flour, shake off access flour and place the skin side in the skillet, cook for 2 minutes, flip over and cook for 1 minute, transfer to a foiled lined baking sheet, repeat with next two filets of fish, then pop in the oven for 6 minutes.
While fish is in the oven, make your lemon-orange sauce. Turn the heat to medium, in a medium skillet, add the avocado oil and shallots, stir a few times, cook for 1 minute. Add the chicken, orange juice and the lemon juice, bring to a boil and cook until liquid forms a glaze, about 3-5 minutes. Add the kosher salt, unsalted butter and Italian parsley, remove from the heat and shake skillet back and forth until butter has melted.
To serve add grits, squash, fish evenly among 4 plates and pour lemon-orange chicken sauce evenly over fish.