On a large platter lay out the chicken tenderloin and drizzle all over with the olive oil and lemon juice. Give it a good mix. Sprinkle it all over with the spices: Mexican seasoning, paprika, onion powder, red pepper flakes and sea salt. Allow it to sit at room temperature for 25 minutes while your grill is heating up.
Once your grill is hot and ready, add the chicken tenderloin. Cook for about 2 minutes per side, you will notice the edges turning white when it’s time to flip.
Transfer the grilled chicken to a plate and give it a good squeeze of lime. Serve it with the mango chimichurri drizzled on top and garnished with the cilantro leaves and the lime wedges.
You can prepare the chicken in advance a day or two, just make sure to bring it to room temperature before grilling.