It sounds like you are grilling your chicken so you would need to top with the sauce after it is plated. You can give a hefty squeeze of lemon to your chicken (even squeezing or placing a thin slice of lemon under the skin along with a spring or two of the herbs you use) as it grills. And of course, salt and pepper your chicken too.
If you were to do a boneless, skinless, pounded out breast in a skillet you could then brown on both sides then add the sauce ingredients to your pan you could then briefly cook until done, then spoon sauce/pan juices on the plated chicken.
Did that explain it?
"Count yourself...you ain't so many" - quote from Buck's Daddy