1
Combine all of the marinade ingredients in a container or zip-top bag. Toss with the chicken and marinate overnight or for at least 4 hours.
2
Preheat the oven to 400°F.
3
Heat a large pot over medium heat. When hot, add the bacon and cook, flipping once, until crisp. Transfer to a paper towel-lined plate to cool, then dice or crumble the bacon.
4
Return the pot to medium heat with the bacon fat, onions and garlic. Sauté until soft, 5-7 minutes. Add the ham hock and collards and stir to coat. Add the chicken stock, coconut milk and salt. Add more stock if necessary to mostly cover the collards. Bring to a boil, reduce the heat to a simmer and cook until the collards are tender. Stir in the vinegar, tabasco sauce, black beans and bacon.
5
Arrange the chicken on a baking sheet, discarding the marinade. Roast for 18-22 minutes, until cooked through.
6
Bring the rice, 2 cups of water and a pinch of salt to a boil in a medium saucepan. Reduce the heat to low and simmer, covered, for 15 minutes or until the water is absorbed.
7
Add all of the chimichurri ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.
8
To serve, divide the rice between plates. Top with coconut collards, roasted chicken breasts and chimichurri.