In a food processor, combine parsley, oregano, 3–4 garlic cloves, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Pulse until finely chopped but not pureed — you want texture.

Place chicken in a shallow dish or zip-top bag and pour half the chimichurri over it. Reserve the rest as a finishing sauce. Marinate for at least 10 minutes; 30–60 minutes if you have time.

Heat a skillet over medium-high heat with a splash of oil. Sear chicken 4–6 minutes per side until the internal temperature reaches 165°F (74°C).

Let the chicken rest for 5 minutes before slicing to retain juices.

Whisk Greek yogurt, mayo (optional), minced garlic, lemon juice, salt, and pepper in a bowl until smooth. Add a tablespoon of water if too thick.

Assemble bowls by laying a base of quinoa, rice, or greens. Top with sliced chicken, reserved chimichurri, dollops of garlic sauce, avocado, tomatoes, and red onion.