Using a sharp knife, remove bone from thighs.

Finely chop the lime pickle, transfer to a large bowl and add the mayo. Mix until smooth, season with salt and pepper, then add the chicken thighs. Mix well to coat, then allow to marinate for at least 1 hr.

Heat the oven to 200°C. Tip the marinated chicken onto a baking tray, then cook in the oven for 10 mins, then turn the grill to high. Grill the chicken for around 10 mins until charred and cooked through.

Meanwhile, make the slaw. Shred the cabbage, then halve the cucumber, scoop out the seeds and slice. Finely slice the mint and red onion. Add everything to a bowl.

For the dressing, add mango flesh, chillies and olive oil into a blender and purée until smooth. Season with lime juice, salt and pepper and mix with the yoghurt. Loosen with water if needed.

Toast the coconut flakes in a pan until golden. Heat the rice following pack instructions.

Squeeze the lime juice into the slaw and toss right before serving. Plate up the rice with the slaw and chicken, then drizzle with mango dressing. Garnish with coconut flakes and more mint, if you like.