Heat skillet (I used cast iron) over medium heat and add ghee.
Once ghee is melted, add the chicken thighs and shake on salt and pepper. I don’t actually measure this out on this recipe, I just give each thigh a nice coating of both. Sprinkle on the pinch of garlic powder.
Fry the chicken in the ghee, cooking approximately 3-4 minutes on each side before flipping. Keep flipping to prevent the skin from sticking to the pan and fry until cooked through.
Remove chicken from skillet and add the greens to the liquid. Stir the greens until well coated and then cover the skillet with a lid and allow the greens to braise in the liquid.
Once the greens are soft, add the chicken back into the skillet on top of the greens and sprinkle with goat feta cheese (if preferred).