Rinse the rice under cold water and tip into a large pan. Pour in 300ml 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 and scrape out the seeds and pith. Finely chop half the chilli (this week’s chillies are HOT, so even if you like things spicy be sure to flick out all the white bits and try a tiny nibble. Half may be more than enough).
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.
Slice the chicken breasts into bite-size pieces. Heat a pan for 2 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 to the pan. Cook for 1 min. Add the tomato, finely chopped mango and 2 tsp ground cumin. Squeeze in the juice from both of the limes and stir in 1 tbsp honey. Cook for 5 mins till the sauce has reduced a little and the fruit has 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 and add extra honey if you think it needs 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.