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In blender, combine vinegars, garlic, mustard, agave, basil, thyme, and ½ tsp each salt and pepper; blend until smooth. Add oil and blend on low until just incorporated but not emulsified, about 10 seconds. Stir in red pepper flakes and oregano.
In small baking dish, coat chicken with ⅓ cup dressing and marinate at least 10 minutes at room temperature or up to overnight in refrigerator.
Meanwhile, transfer 3 tablespoons remaining dressing to large bowl. Add peppers, tomatoes and onion and toss to coat.
Heat large skillet on medium and cook chicken until golden brown and cooked through, 5 to 7 min.per side. Transfer to cutting board and let rest 5 minutes before slicing.
Add greens to peppers and toss to coat. Top with Parmesan and serve with chicken.