Sprinkle chicken with 1½ teaspoons salt and ½ teaspoon pepper. In a large enameled cast-iron Dutch oven or braiser, heat oil over medium-high heat. Add chicken, skin side down; cook until browned, about 5 minutes. Remove from pan.
Add collards, chickpeas, broth, hot sauce, garlic, thyme, remaining 1½ teaspoons salt, and remaining ½ teaspoon pepper to pan; cook, stirring frequently, just until collards are wilted. Return chicken to pan, skin side up.
Bake until chicken is golden brown and a food thermometer inserted in thickest portion registers 165°, 30 to 35 minutes. Garnish with thyme, if desired.
Notes
*We used Tabasco.
Recipe by Southern Cast Iron at https://southerncastiron.com/hot-sauce-braised-chicken-greens/