Preheat oven to 180 degrees C
Make up the spice mix and place in a plastic bag or bowl
Coat each of the chicken thighs. Shake off excess and set aside on a plate
Heat a pan on the stove on high heat. Add the coconut oil and chicken thighs.
Arrange chicken thighs in pan and cook for 2- 3 minutes each side or until just golden, then set aside
Transfer all chicken pieces to a large baking dish
In the same pan, on high heat, add the garlic, ginger, onion, capsicums/peppers, tomato puree, water and worcestershire sauce. Stir through until heated.
Pour the tomato mix on top of the chicken thighs
Add chunks of mango on the top, gently poking them in a little
Cover firmly with foil (shiny side down)
Bake in oven for40 minutes at 180 degrees C
To Serve: ½ cup of cooked jasmine rice or brown rice, or cauliflower rice for a low carb option.