Preheat oven to 375 degrees.
Season chicken with ghee, hot sauce and salt and pepper and place in a large baking dish. Place dish in oven and bake for 20 minutes, or until the chicken is cooked through. Allow the chicken to cool and then slice.
In a large bowl, mix the chicken with the next 4 ingredients (cucumber through broccoli). On a cutting board, lay out collard leaves. Stack 2 collard leaves beside each other, making 4 stacks. On each stack, spoon an equal amount of chicken and vegetables.
In a blender, blend the remaining ingredients with sea salt and freshly ground black pepper to taste. Drizzle dressing over the chicken and vegetables. Roll up leaves and then serve.