Rinse the rice under cold water and tip it into a large pan. Pour in 400ml boiling water. Add a pinch of salt. Cover, bring to the boil, then turn the heat down. Simmer for 25 mins till all the water is absorbed. Take off the heat. Set aside, lid on, to steam in the pan.
While the rice cooks, halve the pepper and scoop out the seeds and white pith. Chop it into 2cm squares. Peel and finely grate the ginger and garlic. Halve the chilli. Flick out the seeds and set them aside for later. Finely chop the chilli.
Finely chop the tomato. Peel the mango and slice the flesh away from the stone. Thinly slice half of the flesh and set it aside. Finely chop the rest.
Heat a pan for a couple of mins. When warm, add 1 tbsp oil. Add the diced chicken breast and pepper. Fry for 4-5 mins till the chicken is browned on most sides and the pepper has softened. Lift out on to a plate.
Add the ginger, garlic and chilli (not the seeds) to the pan. Cook for 1 min. Add the tomato, finely chopped mango and ground cumin. Add 2 tsp of the cider vinegar and 1 tbsp honey. Cook for 5 mins till reduced and the fruit softened.
Pour in 200ml boiling water and stir. Bring to a bubble. Add the chicken, peppers and any resting juices from the plate. Pop on a lid and simmer for 15 mins. The sauce should have reduced and thickened and the chicken will be cooked through and tender.
Taste the sauce. Add a few chilli seeds if you want a bit more fiery heat. Add more cider vinegar for zing or honey for more sweetness. There should be a good balance of hot, sour and sweet flavours.
Spoon the rice into shallow bowls. Top with the Malaysian mango chicken and the slices of mango. Serve straight away.