Preheat the oven to 400°F.
Toss the tomatillos, garlic, onion and 1 tablespoon oil on a baking sheet and roast until softened, about 15 minutes.
Reduce the oven to 350°F.
In a large bowl, whisk together the eggs, oats, queso fresco, cilantro, garlic, cumin, salt and pepper. Fold in the ground chicken until just combined.
Shape the meat mixture into 1 1/2-inch meatballs and arrange on a baking sheet. Roast until cooked through, about 15-20 minutes.
Heat a large skillet over medium heat with 1 tablespoon canola oil. Add the garlic and jalapeños and cook for 2 minutes. Add the cumin and roasted tomatillos and onions. Smash the tomatillos with a spoon to break them up. Add the canned tomatoes, salt and pepper and bring to a simmer. Stir in the agave and collard greens and simmer until the greens are wilted. Remove from the heat.
Place the quinoa, 2 cups of water, salt and olive oil in a small saucepan. Bring to a simmer, reduce heat to low, cover and cook until the grains are tender, about 12 minutes.
Make the cilantro sauce for the quinoa: In a blender, combine the cilantro, scallions, olive oil, water, garlic and a pinch of salt. Purée until smooth, then fold the cilantro mixture into the cooked quinoa.
Combine the cumin yogurt ingredients in a bowl. Purée in a blender if you like a very smooth consistency.
To serve, divide the cilantro quinoa between plates. Top with meatballs, tomatillo sauce and cumin yogurt.