Preheat the oven to 400 degrees.

On a large baking sheet, add 1 tablespoon olive oil, 8 cloves garlic, tomatoes, onion and sea salt and freshly ground pepper. Bake for 20 to 25 minutes until vegetables are golden.

Let cool and place in a large blender or food processor. Add red wine vinegar and 1 tablespoon olive oil and pulse 1 minute until combined.

In a large bowl, add juice of lemon, cumin, thyme, red pepper flakes, 2 cloves garlic (chopped), 1 tablespoon olive oil and chicken.

On an indoor grill, over medium high heat grill chicken 8 to 10 minutes until golden and cooked through.

Serve with roasted salsa.