1. Season chicken with jerk spice blend, salt and pepper to taste.
2. Bring jasmine rice, 1 cup water and about 1⁄4 teaspoon salt to a boil in a small pot. Stir. Reduce heat to medium-low and cover pot with lid. Simmer 16-18 minutes, or until rice is tender and water is absorbed.
3. Remove from heat. Let rest, covered for 3 minutes. Fluff with a fork.
4. Heat about 1 1⁄2 tablespoons olive oil in a medium sauté pan over medium-high heat.
5. Add chicken to hot pan. Cook 4-6 minutes on each side, or until chicken is fully cooked. Transfer chicken to a cutting board.
6. Heat about 1 tablespoons olive oil in a large sauté pan over medium-high heat. Add yellow onions, ginger and about half of the garlic to pan. Cook 2-3 minutes, or until fragrant, stirring occasionally.
7. Add coconut milk. Cook 1-2 minutes or until coconut milk is bubbling. Reduce heat to medium. Add kale. Season with about 1⁄4 teaspoon salt. Cook 2-3 minutes, or until kale is lightly wilted, stirring occasionally.
8. Remove from heat. Transfer rice to pan. Season with lime zest and a pinch of salt.

CHUTNEY

1. Return pan used for chicken to stovetop over medium heat.* Add mangos, roasted red peppers, remaining garlic and ground chipotle powder to hot pan. Lightly season with salt. Cook 2-3 minutes, or until garlic is fragrant.
2. Add 4 tablespoons water. Simmer 1-2 minutes, or until sauce is thickened, stirring frequently.
3. Remove from heat. Add juice from lime and 1 tablespoon butter. Salt and pepper to taste. Stir until butter melts.

Put it all together and serve.