In a small bowl, combine garlic, parsley, garlic powder, onion powder, pepper, and olive oil. Place chicken in a shallow baking dish and rub with marinade. Refrigerate, covered, for at least 2 hours and up to overnight.
Preheat oven to 350 degrees. Remove chicken from refrigerator. Heat a large ovenproof saute pan over medium heat. Add chicken and saute, skin-side down, until golden brown, about 1 minute. Transfer to oven, skin-side down, and bake 6 to 7 minutes. Turn and cook for 5 to 6 minutes more.
Place a warm cachapa in the center of a large bowl. Spoon a little succotash over. Top with a piece of chicken, and drizzle with chimichurri sauce. Serve immediately.
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