Trim excess fat from chicken thighs and pat dry with paper towels. Place chicken in a bowl or zip-top bag. Add 1 tsp kosher salt, 1/2 tsp black pepper, 2 tbs minced garlic, 1 tbs lime juice and 1 tbs olive oil. Massage the marinade into the chicken, cover or seal, and refrigerate for at least 20 minutes and up to 2 hours.

When ready to cook, remove chicken from the refrigerator 10 minutes before cooking so it comes closer to room temperature.

Mango Sauce

Prep mango and aromatics

If you haven't already, peel and dice the ripe mango to measure 1 cup. Reserve 1/2 cup of mango puree by placing diced mango in a blender or food processor and pulsing until smooth; leave some texture if you prefer a chunkier sauce. Finely chop 1/4 cup onion and 1/4 cup red bell pepper, grate 1 tsp ginger and mince 1 tsp garlic.

Cook aromatics

In a medium skillet over medium heat, add 1 tablespoon vegetable oil. When hot, add the chopped onion and red bell pepper and sauté until softened and translucent, about 4–5 minutes. Add grated ginger and minced garlic and sauté 30–45 seconds until fragrant, stirring to prevent burning.

Combine sauce ingredients

Stir in the 1/2 cup mango puree and the remaining 1 cup diced mango, then add 2 tbs soy sauce, 1 tbs rice vinegar, 1 tbs honey, and 1/4 cup chicken stock (or water). Bring the mixture to a gentle simmer, reduce heat to low and simmer 3–4 minutes to meld flavors.

Thicken sauce

In a small bowl, whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer for 1–2 minutes until the sauce thickens slightly. Taste and adjust seasoning with 1/4 tsp salt and 1/4 tsp red pepper flakes if using. Remove from heat and keep warm.

Cook Chicken & Finish

Sear the chicken

Heat a large skillet or nonstick pan over medium-high heat. Add 1 tbs vegetable oil and let it shimmer. Add the marinated chicken thighs (shake off excess marinade) in a single layer, working in batches if necessary so they don't crowd. Sear 4–5 minutes on the first side without moving to get a good golden crust. Flip and cook another 3–4 minutes until the chicken reaches an internal temperature of 165°F (74°C) and juices run clear. Cooking time will vary with thickness.

Rest and slice

Transfer chicken to a cutting board and let rest for 5 minutes. Slice each thigh into bite-sized strips or bite pieces.

Combine chicken with sauce

Return the sliced chicken to the skillet with the warm mango sauce and toss gently to coat, heating together for 1–2 minutes so flavors meld and chicken is fully warmed.

If you prefer a glazeier finish, simmer together an additional minute uncovered to reduce the sauce slightly.

Garnish & Serve

Transfer the mango chicken to a serving platter or individual plates. Sprinkle with thinly sliced green onions, chopped cilantro and sesame seeds if using. Serve with lime wedges on the side to squeeze over the top.

Suggested accompaniments: steamed rice, coconut rice, quinoa, or a simple green salad.