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.
Preheat the oven to 400°F.
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.
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.
Arrange the chicken on a baking sheet, discarding the marinade. Roast for 18-22 minutes, until cooked through.
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.
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.
To serve, divide the rice between plates. Top with coconut collards, roasted chicken breasts and chimichurri.