To cook the chicken, salt well on both sides then allow to sit and dry brine for around 15-20 minutes.
Boil a pot of water, then reduce the heat to low until water temp reaches 180°F/82°C.
Stir a very large handful of salt into the water then gently drop in the chicken breasts. This should drop the water temp to about 165°F/75°C. Poach for 20 minutes at a temp of 165°F/75°C.
When cooked, the internal temp of the chicken should read 150-155°F/65-68°C.
In a food processor, combine basil, parsley, cilantro, lemon juice, and mayo. Process until the herbs are broken down.
Transfer the herby mayo to a stand mixer bowl and add most of the chicken breast, about ¾ (setting aside about ¼ of the chicken). Also add grated parmesan, chili flakes, salt, minced shallots, garlic cloves, and toasted pine nuts.
Mix with the paddle attachment until well combined and the chicken is becoming shredded.
Add the remaining chicken breast and mix on low for 20 or 30 seconds, until just combined.