In a medium bowl, whisk together ¼ cup of olive oil, 4 minced garlic cloves, and 1 tablespoon of red wine vinegar, seasoning with salt and pepper to taste. Add chicken and coat thoroughly in the marinade. Cover and let rest in the refrigerator for at least 30 minutes, or ideally overnight.

In a food processor, combine 1 cup of chopped fresh parsley, 2 minced garlic cloves, ½ teaspoon of red pepper flakes, ⅓ cup of olive oil, and 2 tablespoons of red wine vinegar. Pulse until chunky but well combined. Adjust seasoning with salt as needed.

In a small bowl, combine ½ cup of mayonnaise, ½ cup of sour cream or Greek yogurt, and the juice of 1 lemon. Stir until creamy and uniform, then refrigerate.

Preheat your grill to medium-high heat. Remove marinated chicken and grill for 5-7 minutes on each side until internal temperature reaches 165°F. Let rest for 5 minutes.

In a large serving bowl, create a base with 2 cups of fresh greens. Slice the rested chicken and place it on top, drizzle chimichurri over the chicken, followed by diced tomatoes.

Finish with a dollop of creamy garlic sauce on the side or drizzled on top. Enjoy immediately or store components separately in airtight containers for up to 4 days.