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Preheat oven to 400°F. Arrange chicken in a 13x9x2-inch baking pan. Drizzle chicken with oil. Sprinkle 1 teaspoon salt, cinnamon and pepper evenly over chicken; rub in with your fingers. Roast, uncovered, for 18 to 20 minutes or until chicken is no longer pink (170°F).
Meanwhile, in a medium saucepan, bring water to a boil. Stir in grits until combined. Stir in pumpkin, snipped sage and the remaining 1/2 teaspoon salt. Return to boiling; reduce heat. Cook, uncovered, for 5 to 7 minutes or until thickened, stirring frequently. Remove from heat; stir in cheese. To serve, spoon grits onto dinner plates and top with chicken. Garnish with sage leaves.