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Sauce: Juice the lime to get 2 tablespoons. In a wide-mouth mason jar, stir together the garlic, red wine vinegar, and lime juice. Add the olive oil, dried oregano, red pepper flakes, and honey. Seal the jar and shake well to combine. Finely chop the parsley and cilantro. Measure out ½ cup of each and stir into the jar. Season with salt and pepper. Seal again and refrigerate overnight or let it sit at room temperature while prepping the rest of the meal.
Chicken: Cook chicken thighs using the linked recipe or use your favorite seasoned chicken. (The linked recipe calls for 2 pounds of chicken thighs; if you want extra sauce, either double the chimichurri or halve the chicken amount.)
Rice: Use one of the linked rice recipes above or cook rice using your usual method.
Assemble bowls: Spoon rice into bowls. If using plain rice, stir in about ⅓ cup chimichurri for added flavor. Top with chicken and spoon more chimichurri over everything.