1. In a mixing bowl, combine olive oil, garlic, parsley, cilantro, red wine vinegar, salt, and red pepper flakes. Coat chicken and marinate for 30 minutes (up to 2 hours).

2. To make the chimichurri, blend parsley, cilantro, garlic, vinegar, olive oil, salt, and red pepper flakes until finely chopped.

3. For garlic sauce, whisk Greek yogurt or mayo with garlic, lemon juice, olive oil, and parsley. Chill until serving.

4. Grill the marinated chicken over medium-high heat for 5–7 minutes per side or until internal temperature hits 165°F. Let it rest, then slice.

5. In a bowl, add spinach or greens. Top with tomatoes, red onions, and sliced chicken. Drizzle chimichurri over and serve with garlic sauce.