1
large bunch collard greens
3
lb. skinless, boneless chicken thighs, cut into 3″ pieces
1
tsp. freshly ground pepper
2
Tbsp. plus 1 tsp. Diamond Crystal or 4 tsp. Morton kosher salt, divided
3
Tbsp. avocado oil or vegetable oil
2
medium red onions, thinly sliced
15
large garlic cloves, finely chopped
1
Scotch bonnet or habanero chile, finely chopped
¼
cup tomato paste
1
14.5-oz. can diced tomatoes
½
cup natural peanut butter
1
Tbsp. chipotle chile powder
1
Tbsp. dried thyme
2
cups unsweetened coconut milk (from two 13.5-oz. cans)
Steamed white rice and lemon wedges (for serving)