In a medium bowl, mix olive oil, smoked paprika, cumin, salt, and black pepper to create a marinade. Coat the chicken thoroughly and marinate in the refrigerator for at least 30 minutes.

Finely chop fresh parsley and mince garlic, then combine with olive oil, red wine vinegar, oregano, salt, and pepper in a bowl. Stir until well integrated.

In a small mixing bowl, blend mayo (or Greek yogurt) with minced garlic and lemon juice until smooth. Add olive oil and fresh herbs if desired.

Preheat grill or skillet over high heat. Grill marinated chicken for 5-7 minutes on each side until fully charred and internal temperature reaches 165°F (74°C). Allow resting before slicing.

Heat olive oil in a medium skillet. Add chopped kale or leafy greens and sauté with lemon juice until wilted, about 3-5 minutes.

Preheat oven to 400°F (200°C). Toss vegetables in olive oil, salt, and pepper, spread on a baking sheet, and roast for about 20 minutes, flipping halfway.

Layer sautéed greens in a bowl, then top with sliced grilled chicken, roasted vegetables, and fresh tomato slices. Generously drizzle with chimichurri sauce and garlic sauce.