Peanut-Butter-Braised Chicken and Greens

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)