In a bowl, mix olive oil, smoked paprika, cumin, salt, and pepper. Coat the chicken thoroughly and let it marinate for at least 30 minutes to infuse the flavors.

Finely chop fresh parsley, garlic, and if desired, a red chili for a kick. Combine them with olive oil, red wine vinegar, oregano, salt, and black pepper. Allow it to sit and marinate for optimal flavor.

In a separate bowl, combine mayonnaise or Greek yogurt, minced garlic, lemon juice, olive oil, and fresh herbs. Stir until smooth and creamy.

Preheat your grill or pan to high heat. Cook the marinated chicken for 5-7 minutes per side until it's charred and juices run clear. Let it rest for a few minutes before slicing.

Heat a splash of olive oil in a pan, add the kale, and sauté briefly with lemon juice until just wilted, retaining a vibrant green color.

Spread your choice of chopped vegetables on a baking sheet and roast in a preheated oven at 400°F for 20 minutes until they are golden and tender.

Start with a base of sautéed greens, then add sliced chicken, roasted vegetables, and fresh tomatoes. Finish by drizzling the chimichurri and garlic sauce on top for a beautiful presentation.