Prepare the chicken. Place the chicken breasts between two sheets of cling film and gently flatten them to an even thickness using a rolling pin or the base of a heavy pan. This ensures they cook uniformly, avoiding that dreaded dry middle. You'll hear a gentle squish as they flatten, and they should feel evenly thick to the touch.

Season the chicken. In a small bowl, combine the smoked paprika, garlic powder, cumin, salt, and pepper. Drizzle the chicken with the two tablespoons of olive oil, then rub the spice mixture all over. The oil will help the spices cling, and you should see a rich, brick-red coating form on the surface.

Make the mango salsa. In a medium mixing bowl, combine the diced mangoes, red onion, red bell pepper, and jalapeño (if using). Pour over the lime juice and add the fresh coriander. Stir gently until everything is evenly distributed. The salsa should look bright and colourful, with the mango pieces glistening from the lime juice. Set it aside to allow the flavours to mingle while you cook the chicken.

Heat your grill or griddle pan. Place a griddle pan or a large non-stick frying pan over a high heat. Let it get properly hot – you should see a faint shimmer of heat rising from the surface. A quick test: flick a drop of water onto the pan; it should sizzle and evaporate instantly.

Grill the chicken. Lay the seasoned chicken breasts onto the hot pan. You'll hear a satisfying, immediate sizzle as they hit the surface. Cook for 5-6 minutes without moving them. The underside will develop deep golden-brown grill marks. When you peek underneath, the edges should look opaque and cooked.

Flip and finish cooking. Use tongs to flip the chicken over. The cooked side should be beautifully marked with charred lines. Cook for another 5-6 minutes on the second side. The chicken is done when the internal temperature reaches 74°C (165°F) on a meat thermometer, or when the juices run clear when you cut into the thickest part. The flesh should feel firm but springy when pressed.

Rest the chicken. Transfer the grilled chicken to a clean cutting board and let it rest for 5 minutes. This step is crucial – it allows the juices to redistribute throughout the meat, ensuring every bite is moist. You'll notice the chicken feels slightly firmer after resting.

Serve. Slice the rested chicken against the grain into thick strips. Spoon a generous amount of the mango salsa over the top. The contrast between the warm, smoky chicken and the cool, fresh salsa is exactly what you want.