Trim excess fat from chicken thighs and pat dry. In a bowl combine hot sauce, smoked paprika, garlic powder, onion powder, cayenne, salt, black pepper, lime juice and 1 tablespoon vegetable oil. Toss chicken in the mixture to coat evenly; let marinate 15–30 minutes at room temperature (or up to 2 hours refrigerated).

Cook

Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Add chicken in a single layer and cook 4–5 minutes per side until browned and internal temperature reaches 165°F (74°C). If pieces are thick, reduce heat to medium and cover for a few minutes to finish. Remove and let rest 3 minutes, then slice or chop to serve as an extra meat side.

Finish

Taste and adjust seasoning; garnish with chopped cilantro if desired. Serve warm as an extra-meat portion alongside main dish.

Spicy Beef (extra meat side)

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add diced onion and cook 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Add ground beef and break up with a spoon. Cook until mostly browned, about 5–7 minutes.

Stir in chili powder, ground cumin, smoked paprika, tomato paste, hot sauce, salt and black pepper. Cook 1–2 minutes to bloom the spices.

Pour in 1/4 cup beef broth (or water), reduce heat to low and simmer 3–5 minutes until flavors meld and mixture is saucy but not watery. Adjust heat level with additional hot sauce or cayenne if desired. Keep warm and serve a portion as the extra-meat side.

Mild Beef (extra meat side)

Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and cook 2–3 minutes until softened. Add minced garlic and cook 30 seconds.

Add ground beef and cook, breaking up lumps, until no longer pink, about 6–8 minutes.

Stir in ground cumin, smoked paprika and dried oregano. Add 1/4 cup beef broth or water, salt and black pepper. Simmer 2–4 minutes until liquid reduces slightly and flavors combine. Taste and adjust seasoning. Keep warm and serve as a mild extra-meat side.

Collard Greens with Beef (extra meat side)

If using bacon, render diced bacon in a large pot or Dutch oven over medium heat until fat is released and pieces are crisp; remove bacon and reserve. If using ham hock or short rib, brown it briefly in the pot for 2–3 minutes per side to develop flavor.

Add 1 tablespoon olive oil or reserved bacon fat to the pot. Sauté diced onion 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Stir in collard greens in batches, letting them wilt slightly between additions so they fit in the pot. Pour in chicken or beef broth, apple cider vinegar, brown sugar and red pepper flakes. Add the ham hock/short rib (or pre-cooked chopped beef) and reserved bacon if using.

Bring to a simmer, cover and reduce heat to low. Cook 25–40 minutes, stirring occasionally, until collards are tender and flavors have melded. If using a large bone-in piece, remove it near the end, shred any meat and return the shredded beef to the greens.

Season with salt and black pepper to taste. Serve a portion of collard greens with some of the braised beef as the extra-meat side.