Sauté aromatics in a little oil over medium-low heat until fragrant.
Push aromatics to one side and place the chicken in the pot. Season everything with salt and pepper while in the pot, including the aromatics.
Flip chicken and season the other side. Once both sides of the chicken are lightly browned, stir in the uncooked grains of rice until it’s well coated by the aromatics and oil.
Add in the liquid and collard greens.
Once your pot comes to a boil, reduce heat to a low simmer for 2 hours on the stovetop. Stir occasionally, especially towards the end as the rice will start sticking a bit to the bottom.
Taste and season your pot at the end with a little salt and/or fish sauce. I prefer to keep the pot very lightly seasoned and add the majority of my flavor with toppings!