In a small bowl, combine ground cumin, ground coriander, smoked paprika, ground cinnamon, cayenne pepper, salt, and black pepper.
Rub the spice mixture evenly over both sides of the chicken breasts.
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the chicken breasts and cook for 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
While the chicken cooks, prepare the chimichurri dressing: In a food processor, combine parsley, cilantro, oregano, garlic, red chili, and red wine vinegar.
Pulse until finely chopped.
With the processor running, slowly add the olive oil until the mixture is well combined but still slightly chunky.
Season the chimichurri with salt and black pepper to taste.
In a large salad bowl, combine mixed salad greens, cherry tomatoes, cucumber, red onion, cilantro, parsley, and mint leaves.
Add the sliced chicken on top of the salad.
Drizzle the chimichurri dressing over the salad and gently toss to combine.
Sprinkle crumbled feta cheese and toasted sliced almonds over the salad before serving.