In a small bowl, combine the chopped parsley, cilantro, minced garlic, red chili (if using), red wine vinegar, olive oil, oregano, cumin, and lemon juice.

Stir well to combine, and season with salt and pepper to taste. Set aside to allow the flavors to meld.

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.

Drain the pasta, reserving 1/2 cup of the pasta cooking water. Set the pasta aside.

While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.

Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down. Cook for 6-7 minutes per side, or until the chicken is golden brown and fully cooked through (internal temperature should reach 165°F).

Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

In the same skillet, add the cooked pasta along with the reserved pasta water. Toss to combine, adding more pasta water if needed to coat the pasta evenly.

Pour half of the chimichurri sauce over the pasta and toss again.

Plate the pasta, then top with sliced chicken thighs. Drizzle the remaining chimichurri sauce over the top.

Optional: Sprinkle with freshly grated Parmesan cheese for extra flavor.

Serve the Chimichurri Chicken Thighs Pasta while hot, and enjoy the vibrant flavors.