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In a small bowl, add all of the chicken marinade ingredients and whisk until combined. Place the chicken in a zip-lock bag or large bowl and pour the marinade over the top. Toss until the chicken is fully coated. Cover and refrigerate for at least 20 minutes to marinate.
While the chicken marinates, make the green sauce. Add all of the green sauce ingredients to a blender or food processor and blend on high until smooth. Pour into a bowl and set aside.
Once the chicken is done marinating, preheat a large skillet over medium-high heat. When hot, add the chicken, shaking off excess marinade. Cook for 4 to 5 minutes per side, undisturbed, until cooked through and nicely charred. Transfer to a cutting board and let rest.
To make the slaw, add the green cabbage, purple cabbage, carrots, red onion, and cilantro to a large bowl. In a separate small bowl, whisk together the lime juice, olive oil, Greek yogurt, honey, garlic, salt, and pepper. Pour the dressing over the veggies and toss until evenly coated.
Slice the chicken into strips. Assemble the bowls with rice (if using), a generous scoop of slaw, sliced chicken, and a drizzle of green sauce. Enjoy!