Using kitchen towel pat dry chicken breast and set aside.

Mix 2 tablespoons of runny honey, 1 tablespoon of grain mustard, 1 tablespoon of soy sauce and when combined baste the chicken with the mix. Place the chicken on a oiled baking tray in oven at 180 degrees, any honey mix that’s left leave to one side for final basting, cook for 20 minutes or until chicken almost cooked through, give a final baste for last 5 minutes

In the meantime drain the tin of mangos and blitz with blender, add chilli powder, 1/2 teaspoon is enough and set aside in a pan to heat through just before playing.

Chop the onions small and put in a pan and add vinegar and a little water, over slow heat simmer until soft, add chilli powder and garlic and blitz until you get a thickness of a ketchup, sweeten with a little sugar if necessary.

Roast the red peppers until charred and allow to cool, peel off skin and pull the flesh into strips, set aside for plating.

Cook the rice until al dente and gold in coconut milk

Warm mango sauce and create a puddle in the plate, turn out the rice, and put roasted red peppers on the plate, sit chicken breast on plate and drizzle with the chilli ketchup..... Enjoy