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For the sauce, add all the ingredients to a high speed blender or food processor except for the additional ½ cup olive oil and pulse to combine. Once everything is finely chopped, pour it into a container and add the additional ½ cup of olive oil. Stir to combine.
Marinate chicken breasts in ⅛ - ¼ cup of the chimichurri sauce. If you're short on time, you can marinate the chicken for 15 to 30 minutes, but the longer it sits the more flavor it will have.
To prepare your rice, lightly rinse, swirl, and drain the water from the rice 1 to 2 times with cold water to get rid of extra starch build up. Add 1:1 ratio of rice to water to a rice cooker or stove top. Adjust more or less water depending on the results.
Once the chicken has marinated, transfer to a grill, pan, oven or air-fryer and cook until the internal temperature reaches 165 °F.
While your chicken is cooking, add sliced purple cabbage to enough water to submerge with a few tablespoons of salt for 10-20 minutes, then rinse, drain and pat dry. This makes the cabbage soft, having the same texture as if it had been cooked, but it's still raw.
To serve, add butter lettuce and white rice as the base of your bowl. Top with sliced chicken, avocado, purple cabbage, fresh cilantro, and dress with a few tablespoons of the extra chimichurri sauce.