For the chicken:

1 pound boneless skinless chicken breasts

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Kosher salt and freshly ground black pepper, to taste

Olive oil, for rubbing

For the chimichurri:

1 cup packed flat-leaf parsley

1/4 cup packed cilantro (or extra parsley)

1/4 cup diced red onion

1 red chili pepper, seeds removed and finely chopped

1–3 garlic cloves, grated or minced (to taste)

Kosher salt and freshly ground black pepper, to taste

2 tablespoons red wine vinegar

2 tablespoons lemon juice

1/4 cup olive oil