1/4cupgluten-free tamari(or soy sauce if not gluten-free)
1tbsphoney(add more depending on how ripe your mango is)
2tbspcornstarch + 1/4 cup cold water(mixed together in a bowl*)
Preheat oven at 400F. Line a baking sheet with foil. Toss the chicken with salt, pepper and oil. Bake at 400F for 30-35 minutes, until cooked through and chicken reaches an internal temperature of 165F.
While the chicken is baking, make the sauce. To make the sauce, add 1 cup water, tamari, habanero pepper and mango to a food processor. Blend until smooth.
Place in a small pot over medium heat and bring to a boil. Add ginger, garlic powder and honey. Bring down heat to medium low.
Add the cornstarch and water slurry into the pot and stir until it thickens. Let cook for 5-10 minutes, until sauce is thick and warm. Keep warm while the chicken is cooking.
When the chicken is cooked through, turn the oven to broil. Broil the chicken for 5 minutes until crispy.
Then remove from the oven and brush the chicken with the sauce (directions for the sauce below).
Broil for another 3-5 minutes, until sticky and delicious looking.
*To make the slurry, mix together cornstarch and cold water in a small bowl until no clumps of cornstarch remain. This will be the thickener for the sauce.