Prepare the marinade. In a bowl, whisk together the olive oil, minced garlic, cumin, smoked paprika, ground coriander, lime juice, and a generous pinch of salt and pepper. The mixture should smell earthy and bright—the lime cutting through the warm spices.

Marinate the chicken. Place the chicken breasts between two sheets of cling film and gently pound them to an even thickness of about 2cm. This ensures they cook evenly. Transfer to a dish, pour over the marinade, and turn to coat. Cover and refrigerate for at least 1 hour—the chicken will look glossy and feel fragrant when you come back to it.

Make the salsa. While the chicken marinates, combine the diced mango, red onion, chilli, and coriander in a bowl. Drizzle with the extra-virgin olive oil and a pinch of salt. Stir gently—you want the mango cubes to stay intact, so the salsa looks jewel-like. Set aside at room temperature so the flavours can mingle.

Preheat the grill or griddle pan. Heat your grill to medium-high (about 200°C). If using a griddle pan, wait until a drop of water sizzles and evaporates instantly—that’s your cue that it’s hot enough. Lightly oil the grates or pan to prevent sticking.

Grill the chicken. Place the chicken on the hot grill. You should hear a satisfying sizzle immediately—if you don’t, the pan isn’t hot enough. Cook for 5–6 minutes per side. The chicken will develop dark grill marks and the edges will turn opaque. When you press the thickest part, it should feel firm but with a little give. For accuracy, an internal temperature of 74°C is ideal.

Rest the chicken. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This step is non-negotiable—the juices need time to redistribute, so when you slice, the meat stays moist rather than pooling liquid on the plate.

Slice and serve. Slice each breast against the grain into thick strips. Arrange on a platter and spoon the mango salsa generously over the top. The contrast of warm, smoky chicken against cool, juicy salsa is exactly what you’ve been waiting for.