In a bowl, combine parsley, cilantro, oregano, 4 cloves garlic, red pepper flakes, red wine vinegar, 1/2 cup olive oil, salt, and black pepper to make chimichurri.

Reserve half of the chimichurri for serving and pour the rest over the chicken breasts in a shallow dish; marinate for 20–30 minutes.

Preheat your grill or skillet over medium-high heat and cook the chicken for 6–7 minutes per side until the internal temperature reaches 165°F.

Remove and let rest for 5 minutes, then slice.

In a small bowl, whisk together mayonnaise, sour cream, 3 cloves garlic, lemon juice, 1 tsp olive oil, salt, and pepper to make a garlic sauce.

Divide the cooked rice among bowls and top with sliced chicken, a spoonful of reserved chimichurri, cherry tomatoes, avocado, and red onion.

Drizzle garlic sauce over the bowls and serve with lime wedges.