Start by marinating the chicken. In a large bowl, combine buttermilk, paprika, garlic powder, onion powder, salt, and pepper. Add the chicken thighs, ensuring they’re well coated. Cover and refrigerate for at least 2 hours, or overnight if possible.

While the chicken is marinating, prepare the mac and cheese. Boil water in a pot, add elbow macaroni, and cook according to package instructions. Drain and set aside.

In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about 2 minutes. Gradually add the milk and heavy cream, whisking continuously until thickened. Stir in cheese, mustard powder, salt, and pepper until creamy. Mix in the cooked macaroni and set aside.

For the collard greens, heat olive oil in a large pot. Add diced onion and sauté until soft. Stir in garlic and cook until fragrant. Add chopped collard greens and chicken broth. Let simmer for about 30 minutes until the greens are tender. Season with red pepper flakes, salt, and pepper.

Preheat the oven to 400°F (200°C) for the cornbread. In a bowl, combine cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together milk, eggs, and melted butter. Combine wet and dry ingredients until just mixed. Pour into a greased baking dish and bake for 20-25 minutes, or until golden brown.

While the cornbread is baking, heat vegetable oil in a large frying pan over medium-high heat. Dredge the marinated chicken in flour, shaking off excess. Fry the chicken in hot oil until golden brown and cooked through, about 8-10 minutes per side. Drain on paper towels.

To serve, plate the fried chicken alongside a generous portion of mac and cheese, collard greens, and a slice of cornbread.