Start by marinating the chicken. In a mixing bowl, combine buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken thighs and coat well. Cover and refrigerate for at least 30 minutes.

Prepare the collard greens. In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until soft. Add the chopped collard greens, chicken broth, red pepper flakes, salt, and pepper. Cook for about 45 minutes or until greens are tender.

While the collards are cooking, make the mashed potatoes. In a pot, bring water to boil, add the cubed potatoes, and cook until tender, about 15-20 minutes. Drain and mash with milk, butter, salt, and pepper to taste.

Preheat the oven to 400°F (200°C) for the cornbread. In a bowl, mix cornmeal, baking powder, sugar, and salt. In another bowl, whisk together buttermilk, vegetable oil, and egg. Combine the wet and dry ingredients and stir until just mixed. Pour into a greased baking dish and bake for 20-25 minutes, or until golden brown.

For the fried chicken, heat a skillet over medium-high heat and pour enough vegetable oil to fill about 1 inch deep. In another bowl, place the flour and season with salt and pepper. Remove chicken from the marinade, dredge in the flour, and fry until golden brown on both sides and cooked through, about 15-20 minutes per side. Drain on paper towels.

Once everything is cooked, serve the fried chicken alongside collard greens, mashed potatoes, and a piece of cornbread.

Feel free to adjust seasoning according to your taste.

Leftovers can be stored in the refrigerator for up to 3 days.

Serve with hot sauce for an extra kick! Enjoy!