In a bowl, whisk together olive oil, minced garlic, chopped parsley, red wine vinegar, salt, and pepper. Coat chicken breasts and refrigerate for at least 30 minutes or overnight.

In a food processor, combine fresh parsley, garlic, red pepper flakes, vinegar, olive oil, and salt. Pulse until chunky.

In a mixing bowl, combine mayonnaise, sour cream (or Greek yogurt), lemon juice, and minced garlic. Whisk until smooth.

Preheat grill to medium-high heat (about 400°F). Grill marinated chicken for 5-7 minutes per side until cooked through.

Layer fresh greens in bowls, top with sliced chicken, drizzle chimichurri, add diced tomatoes, and finish with garlic sauce.

Serve warm or store in separate containers if meal prepping.