In a medium bowl, combine parsley, cilantro, minced garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper to create the chimichurri.

Place chicken thighs in a shallow dish and coat with 4 tablespoons of the prepared chimichurri; marinate for 20 minutes.

In a saucepan, bring chicken broth and rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, and grated garlic to create the garlic sauce.

Preheat a grill or grill pan to medium-high heat and cook chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F (74°C).

Allow the chicken to rest for 5 minutes before slicing into strips.

Assemble the bowls by portioning rice into four bowls, topping with sliced chicken, drizzling with the remaining chimichurri, and finishing with a dollop of garlic sauce.