In a bowl mix together chicken, curry powder, garlic powder, salt, pepper, oil, and maple syrup. Allow chicken to rest and marinate for at least 10 minutes, perfect world over night.
Ok next up let's get the rice going. Pour the rice into a medium sized pot and then rinse with cold water. Drain out the cloudy water and repeat a second time. This is key, don't skip this. Now pour in the coconut milk, water, sugar and salt. Place the pot over high heat and bring the rice to a boil. Once boil has been reached, cover the rise and then lower the heat to a simmer. Allow to simmer away for 14 minutes and then remove from heat but leave covered for an additional 10 minutes.
In a bowl mix together the mango, red pepper, red onion, cilantro, lime zest, lime juice, salt, and olive oil.
Last step, let's cook the chicken. Place an oiled pan over medium high heat. Once pan has reached temperature carefully lay the chicken thighs into the pan. Do not over crowd the pan as the chicken won't get a nice sear. Cook chicken for 4-6 minutes per side.
Ok we made it! Into a bowl add some coconut rice, top with mango salad, and chicken. Enjoy that one!
