Place chicken in a saucepan and cover with water.

Bring to a boil, then reduce heat and simmer for 8-10 minutes, or until the chicken is cooked through.

While the chicken is cooking, toast the pine nuts in a dry pan until golden brown and fragrant. Set aside to cool.

In a medium bowl, combine mayonnaise and yogurt.

Add minced garlic, minced serrano chilies, toasted pine nuts, sliced green onions, chopped celery, grated carrot, ground cumin, chopped cilantro, and chopped parsley to the bowl.

Toss all ingredients together and set aside.

Once the chicken has cooled slightly, coarsely chop it and add it to the bowl with the other ingredients.

Season the mixture with salt and pepper to taste.

Mix well to combine all ingredients thoroughly.

Serve immediately or chill for later.