Preheat a grill pan over high heat.

Combine paprika, parsley, oregano, thyme, bay leaves, onion, garlic and cayenne in a food processor.

Pulse until finely chopped.

Heat olive oil in a small pan over medium-low heat.

Stir herb and garlic mixture into the warm oil and heat for 3 to 5 minutes.

Remove from heat.

Transfer to a bowl and stir in red wine vinegar and salt.

Taste and adjust seasonings as needed.

Cut chicken tenders into thirds and place in a shallow dish.

Spoon half of the chimichurri over the chicken and coat completely and evenly.

Using tongs, transfer the chicken bites to the hot grill.

Cook for 2 to 3 minutes on each side.

Transfer bites to a serving plate.

Serve with party picks and reserved chimichurri sauce for dipping.