Chicken Chili with Collards

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2 tablespoons extra-virgin olive oil

1 1/4 pounds skinless, boneless chicken thighs

Kosher salt and freshly ground pepper

2 teaspoons ground cumin

1 onion, chopped

1 poblano chile pepper, seeded and chopped

3 cloves garlic, minced

4 cups low-sodium chicken broth

3 cups frozen chopped collard greens, thawed

1 15-ounce can white chili beans

1 cup canned or jarred crushed tomatillos

2 scallions, thinly sliced