Heat both oils in a skillet, add garlic, sauté till golden. Add chicken pieces, salt and pepper to taste. Squeeze Mayan Pearl Lemon over top and cook till chicken is cooked through. Transfer cooked chicken to a bowl to let cool. While the chicken is cooling chop all the vegetables and top with parsley and Mayan Pearl Lemon zest. In a separate bowl, mix Pacifica Culinaria All Natural Mayonnaise, Dijon mustard and lemon juice till well blended. Put the warm chicken in with the vegetables and add the mayonnaise mixture. Add salt and pepper to taste and if desired squeeze another lemon over the top, then toss well and serve.