Cook bacon in a Dutch oven until crispy. Remove bacon with a slotted spoon and set aside.
Add onion to the bacon grease and cook 5 minutes to soften.
Add ham and cook 2 more minutes.
Add chicken bouillon cubes, chili powder, thyme, pepper, and red pepper flakes. Break the chicken bouillon cubes apart.
Add tomato paste, bbq sauce, apple cider vinegar, and water. Bring to a boil. Simmer 30 minutes, stirring occasionally.
Add the beans and simmer another 30 minutes.
Stir in the collard greens and cook another 10 minutes. Serve with hot sauce.