In a medium bowl, whisk together olive oil, minced garlic, red wine vinegar, salt, and pepper until well combined. Add the chicken breasts, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 30 minutes or overnight for optimal flavor.

In a food processor, add fresh parsley, garlic, red wine vinegar, red pepper flakes, olive oil, and a pinch of salt. Blend until smooth, adjusting salt and spice levels to your preference.

In a mixing bowl, combine mayonnaise, sour cream (or Greek yogurt), lemon juice, and minced garlic. Stir until blended and creamy. Chill the garlic sauce in the fridge.

Preheat your grill to medium-high heat, around 375°F (190°C). Remove marinated chicken from the fridge and grill for 5-7 minutes on each side until cooked through, reaching an internal temperature of 165°F (75°C). Let the chicken rest for a few minutes before slicing.

Start layering your bowl with fresh greens, then add sliced grilled chicken, a drizzle of chimichurri sauce, diced tomatoes, and a dollop of creamy garlic sauce.

Serve warm or store components separately in airtight containers for up to four days.