Combine spices in a small bowl.
Rub spices into and under skin of chicken.
Heat 2 tablespoons olive oil to a dutch oven over medium-low heat.
Add onion, bell pepper, jalapeño and garlic and cook, stirring frequently, until tender. About 5 to 10 minutes.
Add chicken, water and diced tomatoes and bring to a boil. Then lower heat and cover. Simmer, partially covered, for 25 minutes.
Add collard greens and simmer, uncovered, until chicken is fully cooked. About another 20 minutes.
Remove chicken and let cool as soup continues to simmer until collards are fully cooked.
Once cooled, remove skin and bones, shred chicken and return to pot with riced cauliflower and olives. Simmer another 5 minutes. Remove from heat and serve.
The Joy of Cooking recommends halving the olives and so do I even though they're whole in the pictures.