All the above suggestion are good and will help.
I think there are a couple of things you are not doing. You are looking for a restaurant flavour? Just about every restaurant serves meat with some sort of sauce. But I don't think you are doing that.
Crusting your chicken etc with herbs and spices will look good, but not add much flavour. You really need to get dried herbs sizzling hot to get the flavours out. What happens is the cells burst and the oils that give the flavour come out. Crusting the herbs onto the meat reduces the heat and so the cells don't burst and so less flavour. The meat absorbs the heat rather than the herbs.
So there are three things you can try. 1. Use fresh herbs. Fresh herbs have a high water content and so you only need to heat the water to cause the cells to burst. Which is much less heat than what is needed to burst dry herbs. 2. If you want to use dried herbs, then fry them first to burst the cells. Or 3. Make a sauce with the herbs instead of trying to flavour the meat directly.
I hope that is of help