Step 1

Preheat oven to 375°. Remove ribs and stems from 1 large bunch collard greens and finely chop, then chop leaves. Set aside.

Step 2

Sprinkle 3 lb. skinless, boneless chicken thighs, cut into 3" pieces, on both sides with 1 tsp. freshly ground pepper and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Heat 3 Tbsp. avocado oil or vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in batches if needed, cook chicken, turning occasionally, until golden but not cooked through, about 5 minutes per side. Transfer to a plate.

Step 3

Reduce heat to medium. Cook 2 medium red onions, thinly sliced, 15 large garlic cloves, finely chopped, and remaining 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt in pot, stirring occasionally, until tender and golden, about 5 minutes. Add 1 Scotch bonnet or habanero chile, finely chopped, and ¼ cup tomato paste; cook, stirring, until fragrant, about 2 minutes. Add one 14.5-oz. can diced tomatoes, ½ cup natural peanut butter, 1 Tbsp. chipotle chile powder, and 1 Tbsp. dried thyme, then pour in 2 cups unsweetened coconut milk (from two 13.5-oz. cans). Mix well; bring to a simmer. Add reserved greens; return chicken to pot. Cover and transfer to oven. Braise until greens are tender and chicken is cooked through, 30–35 minutes.

Step 4

Serve chicken and greens with steamed white rice and lemon wedges for squeezing over.