Preheat non-stick pan to medium heat. While pan is heating, place mixed greens and cubed avocado into a salad bowl, reserving some avocado as desired for topping.

Once pan is heated, add cubed chicken and a small amount of oil, if needed. (Some non-stick pans don't require any) Cook chicken until firm and no longer pink, stirring as needed.

In a small bowl, thoroughly mix olive oil, vinegar, parsley, oregano, garlic, and chili flakes.

Add the cubed chicken breasts to the salad and toss to coat with chimichurri dressing, reserving some dressing for topping.

Serve and top with additional chimichurri dressing and avocado, as desired. Add salt and pepper to taste.