Rinse the chicken thighs with salt, then remove the bones and cut into bite-sized pieces. Thinly slice the onions and shallots. Peel the mango and puree it in a blender.

Marinate the chicken with 2 tablespoons oyster sauce, bay leaves, smoked paprika, a pinch of seasoning powder, pepper, 2 tablespoons of the pureed mango, and half of the sliced onions. Mix well to coat the chicken evenly.

Heat a pan and sauté the remaining onions. Add the marinated chicken and stir-fry. Pour in 1/2 cup warm water (about 120 ml) and cook until the chicken is tender. Add the remaining mango puree, stir well, and serve hot with rice.