Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment or foil.

In a small bowl, mix olive oil, lime juice, soy sauce, honey, garlic, ginger, chili flakes, salt, and pepper.

Rub this mixture all over the chicken thighs. Place them skin-side up on the sheet pan.

Pro tip: Pat chicken dry first for crispier skin.

Toss mango chunks with a drizzle of oil and a pinch of salt. Scatter them around the chicken on the pan. Sprinkle the coconut evenly across the pan, avoiding big piles (they’ll brown fast).

Roast for 30–35 minutes, or until the chicken reaches 165°F (75°C) and the skin is golden. The mango should caramelize, and the coconut will toast.

If using boneless thighs or breasts, check at 22–25 minutes.

If coconut is browning too quickly, gently stir or tent with foil halfway through.

Make the Lime Rice (While Chicken Roasts)

In a pot, bring 1 cup rice and 2 cups water (or broth) to a boil. Reduce to simmer, cover, and cook for 15–18 minutes.

Fluff with a fork, then stir in lime zest, lime juice, butter, and a pinch of salt.

Spoon lime rice onto plates or a platter. Top with a chicken thigh, roasted mango, and toasted coconut. Garnish with extra lime wedges and fresh herbs (cilantro or Thai basil are great).