For chicken marinade: Mix together all marinade ingredients except chicken. Using your hands, rub the chicken with marinade and coat evenly. Set aside in refrigerator and let chicken marinate for at least 30 minutes.

For tomato gravy: Heat the oil in a medium pan over medium-high heat. When the oil is hot, add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, 1 teaspoon salt, ½ teaspoon pepper, smoked paprika, turmeric and thyme and cook, continuing to stir, until aromatic, about 5 minutes. Sprinkle the flour over the onion mixture and cook, whisking constantly, for about 2 minutes making sure flour doesn’t clump. Stir in the diced tomatoes and another ½ teaspoon salt and cook until the tomatoes begin to break down, about 5 minutes. Slowly stir in the milk and heavy cream and bring to a simmer. Reduce the heat to medium-low and continue to simmer gently until thickened, about 5 minutes. Season to taste with salt and pepper and keep gravy on the stovetop on low heat.

To cook greens: Preheat cast-iron skillet over medium-high heat. Place greens and other ingredients in skillet and cook for a couple minutes until greens begin to wilt slightly. Season to taste with salt, pepper and red pepper flakes.

To cook chicken: Preheat a large cast-iron skillet over medium-high heat. Drizzle a tablespoon or two of oil when skillet is hot. Season with salt and pepper, if desired, then transfer chicken to hot skillet and cook 3 to 4 minutes on each side. Cover cooked chicken with foil to keep warm and repeat with remaining cutlets.

To serve: Place cutlets on top of sautéed greens and pour tomato gravy on top.