For the Pumpkin Chips, line a baking tray with baking paper. Slice pumpkin thinly on a mandolin and place into a small bowl with the oil. Toss pumpkin slices in oil until evenly coated and season with salt and pepper. Place onto lined baking tray and into the oven for 10 minutes, then flip chips over and continue to bake until crisp but not burnt, about 10 -15 minutes. Remove from oven and set aside.
For the Pumpkin Puree, line a baking tray with baking paper. Spread diced pumpkin onto lined baking tray. Add oil, cumin, salt and pepper and toss to coat. Roast until soft, about 25-30 minutes. Transfer to a blender and add cream and feta. Blitz until smooth, season to taste and pass through a fine sieve. Set aside.
For the Chestnut and Pancetta Crumb, roast chestnuts in oven until dry, about 10-15 minutes. Set aside to cool. Place diced pancetta into a frypan over high heat and fry until crisp. Remove pancetta from pan and set aside on paper towel to drain.
Once the roasted chestnuts and fried pancetta pieces have cooled, place into a food processor and blitz to a fine crumb. Set crumb aside.
For the Crispy Ginger, heat oil in a small saucepan over medium heat. Once hot, add ginger and fry until crisp and golden, about 2 minutes. Remove from oil and set aside on paper towel to drain.
For the Crispy Chicken, place chicken thighs into a bowl and add oil, cumin seeds, salt and pepper. Toss to coat chicken pieces evenly. Heat a large, ovenproof frypan over high heat then add chicken pieces, skin side down, and fry until crisp, about 6-8 minutes. Turn chicken pieces over and transfer frypan to the oven to bake until chicken is cooked through, about 12-15 minutes. Remove from oven and set aside to rest for 8 minutes.
To serve, place a circle of Pumpkin Puree in the centre of each serving plate. Place a line of Chestnut and Pancetta Crumb diagonally across the puree. Top with a piece of Crispy Chicken. Top with some Pumpkin Chips and Crispy Ginger.