In a bowl, whisk together half the olive oil, half the garlic, half the parsley, half the red wine vinegar, salt, and pepper. Add the chicken breasts, coat well, and marinate for at least 30 minutes or overnight in the refrigerator.

Combine the remaining parsley, garlic, red pepper flakes, red wine vinegar, and olive oil in a food processor or mixing bowl. Pulse or stir until you have a chunky chimichurri sauce. Taste and adjust salt. Set aside at room temperature.

Whisk together the mayonnaise, sour cream or Greek yogurt, lemon juice, and a small pinch of minced garlic in a separate bowl to make the creamy garlic sauce. Stir until smooth and refrigerate until ready to serve.

Heat your grill or grill pan to medium-high. Grill the marinated chicken for 6 to 7 minutes per side until grill marks form and the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before slicing.

Layer fresh greens into each bowl. Top with sliced grilled chicken, a generous spoonful of chimichurri, diced tomatoes, and a drizzle of creamy garlic sauce. Serve immediately or store components separately for meal prep.