Combine rum, mango, and habanero in food processor and blend smooth. Put into small saucepan and bring to a boil. Stir in vinegar, butter, and 1/4 tsp salt. Reduce heat and simmer while chicken cooks.

Combine 1/2 tsp salt with garlic powder, coriander, brown sugar, red pepper, thyme, and allspice in gallon ziptop bag.

Trim fat from chicken, and rub chicken lightly with olive oil. Add chicken to ziptop bag, seal, and rotate to coat chicken in seasoning.

Heat grill pan over medium high heat. Coat pan with cooking spray, and add chicken in one layer (lay the thighs flat to ensure they cook through). Grill about 5 minutes on each side until no pink remains.

Serve chicken warm, drizzled with mango sauce.