In a blender, combine the fresh mango, lime juice, honey (or maple syrup), chili garlic sauce, minced garlic, olive oil, and optional ginger. Blend until smooth and creamy.

Place the boneless skinless chicken breasts in a large dish or Ziploc bag. Pour the prepared marinade over the chicken, ensuring it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 24 hours.

Once marinated, preheat your grill to medium-high heat (375°F) or your oven to 425°F, or set your air fryer to 375°F.

For grilling, place the marinated chicken on the grill and cook for 15-20 minutes, flipping halfway through.

For baking, place the marinated chicken on a greased wire rack over a baking sheet and bake for 20-25 minutes.

For air frying, arrange the marinated chicken in a single layer in the basket and cook for 15-20 minutes, flipping halfway through.

Once cooked, remove the chicken from heat. Serve hot, drizzled with reserved marinade sauce if desired.