Marination and Cooking

• In a bowl, combine the olive oil, minced garlic, ground cumin, paprika, salt, black pepper, lime juice, cilantro, and parsley. Mix well. Add the chicken breasts, ensuring they are fully coated. Cover and marinate for at least 30 minutes (or up to overnight in the refrigerator for enhanced flavor).
• In a separate bowl, mix the Greek yogurt, mayonnaise, apple cider vinegar, honey, chopped jalapeño, and additional cilantro and parsley. Season with salt and pepper to taste. Adjust the heat level by adding more jalapeño if desired. Set aside.
• Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Cook the chicken for 6-7 minutes per side or until fully cooked and golden brown. The internal temperature should reach 165°F (75°C).
• Once cooked, remove the chicken from the heat and let it rest for about 10 minutes. This helps retain moisture and enhance flavor.
• Slice the chicken into strips or serve whole. Drizzle or serve the creamy green sauce on top or on the side.
• Optionally, garnish with extra chopped cilantro and lime wedges for added flavor and presentation.