1Combine chicken, half of the coconut milk, 2 tbsp lime juice, lime zest, minced garlic, grated ginger, fish sauce, brown sugar, and red pepper flakes in a bowl. Mix well, cover, and refrigerate for at least 30 minutes, or up to 2 hours.

2While the chicken marinates, prepare the salsa. In a separate medium bowl, gently combine the diced mangoes, finely diced red onion, red bell pepper, remaining 1 tbsp lime juice, and chopped cilantro. Season with a pinch of salt and set aside.

3Heat olive oil in a large skillet or wok over medium-high heat. Remove chicken from the marinade, shaking off excess, and sear in batches until golden brown on all sides (about 3-4 minutes per side). Do not overcrowd the pan; sear in two batches if necessary.

4Return all seared chicken to the skillet. Pour in the remaining marinade and the rest of the coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, or until the chicken is cooked through and the sauce has slightly thickened.

5Taste the sauce and adjust seasoning with additional salt, pepper, or a squeeze of fresh lime juice if desired.

6Serve the Coconut Lime Chicken hot, spooning a generous portion of the fresh mango salsa over each serving. It pairs wonderfully with steamed jasmine rice or quinoa.