Preheat the oven to 425°F, arranging the racks in the upper and lower thirds. Line two baking sheets with foil for easy cleanup. In a small bowl, combine 1 1/2 teaspoons of chili powder, 1/2 teaspoon of ground cumin, 3/4 teaspoon of salt, cinnamon, and lime zest. Rub this spice blend evenly over the chicken thighs, ensuring an even coating. Arrange the chicken on one of the prepared baking sheets and set aside.

In a medium bowl, mix the diced acorn squash, chopped yellow bell pepper, white hominy, and 2 tablespoons of olive oil. Add the remaining 1/2 teaspoon each of chili powder and ground cumin, along with 1/4 teaspoon of salt. Toss thoroughly to ensure all the ingredients are evenly coated. Spread this mixture onto the second baking sheet.

Place the chicken on the upper oven rack and the hominy and vegetable mixture on the lower rack. Roast for about 25 minutes, stirring the hominy occasionally to ensure even browning, until the chicken is fully cooked and the skin is crispy, and the hominy mixture has developed a light golden-brown hue.

Transfer the roasted hominy, acorn squash, and bell pepper mixture into a large bowl. Add the fresh lime juice, the remaining tablespoon of olive oil, thinly sliced scallions, and chopped cilantro. Season with additional salt to taste and toss gently to combine.