Slice your mango. If you like, cut more mangoes or save them for later.
In a blender or food processor, combine the first 11 ingredients: mango, lime juice, salt, chili sauce, pepper garlic, honey, onion, oil, wine and orange juice. The mixture should be a bright orange or tropical color. Keep ¼ c of the marinade in a small-bowl.
Rinse the chicken and dry it. Place chicken in a baking-dish or ziplock-bag. Pour remainder of marinade over chicken. Put chicken in refrigerator to marinade for up to 1 hour or 24 hours.
Take marinated chicken out of the fridge. Pre-heat oven to 425°F. Grill on medium-high.
Put the chicken in a baking dish. Add ¼ c of the marinade to top it. Bake for 25-30 minutes. For doneness, CHeck at 25 minutes. Broil for the last-minute to caramelize the marinade.
If grilling: grill chicken breasts in foil. Brush the reserved marinade to the top. Grill for 20 minutes, or till the chicken is no more pink. Grill extra mango slices!
Remove and serve into individual bowls with cooked rice and diced mango. Option: Use cauliflower rice instead of rice.
Add lime juice to the top. Garnish with chopped cilantro, lime, pepper/sea salt, if desired.