Place the garlic, cilantro, parsley, oregano, lemon juice, red wine vinegar, salt and peppers into a medium-sized bowl.
Slowly whisk in the olive oil until ingredients are combined well. The flavors come together best after sitting for one hour at room temperature. The sauce can be refrigerated overnight and used the next day.
Prepare a water bath in a large stockpot or polycarbonate tub. Make sure to use some type of heat protective mat underneath the pot or tub. Set your sous vide circulator to 167°F (75°C).
While the water is heating, season both sides of the flattened chicken thighs with salt, pepper and garlic granules.
Place the chicken in a freezer ziploc bag, or silicon sous vide bag. Add the olive oil, garlic and oregano to the bag. Make sure the pieces aren't touching each other. Seal the bag.
Once the water bath comes to the set temperature, place the bag into the water. Cover the top of the stockpot or tub with plastic wrap and a kitchen towel to minimize heat loss and water evaporation. Cook the chicken for 45 minutes.
Once the chicken is ready, heat a nonstick pan over medium-high heat.
Remove the cooked chicken from the water bath and transfer from the bag to a plate. Lightly pat the chicken thighs dry with a paper towel to remove any excess moisture.
When the pan is sizzling hot, add a small amount of olive oil. Place the chicken thighs into the pan, skin side down. Using a spatula, press down on the chicken thighs.
Sear for three to four minutes until the chicken skin is golden brown.
Remove chicken thighs from pan, plate and serve with the chimichurri sauce.