Heat oil in skillet on high heat.
Add garlic, rosemary, carrot and corn, and saute for approx. 5 mins.
Add lemon zest, paprika and mix to incorporate flavors.
Add chicken, separating the strips of meat as you do.
Add Worcestershire sauce and salt and mix ingredients.
The chicken should begin to form into chunks, break up any large chunks.
Lower heat to simmer and cover.
Allow chicken to cook for 5 mins, then remove from heat and set aside.
Heat kettle or pot of boiling water and use steam to soften each collard greens leaf, one-by-one. They will turn a darker green as the steam takes affect.
Trim collard greens stalks then grab two leaves and place one on top of the other, placing cut ends on opposite sides.
Drop 1 tsp of mayo and 1/4 tsp of chili sauce on top of the leaves, then with a knife smear over the center of the top leaf.
Place 2-3 tbsp of ground chicken mixture on top of leaves, then wrap leaves around it.
Wrap as tight as you can, tucking in the edges to keep everything together.
Once wrap is created, cut in half at a slant.