In a food processor or blender combine the garlic, ginger, chillies, honey, cinnamon, all spice, cumin, thyme, onion, lime juice, coconut oil, green onions and salt. Blend until smooth.
Place the chicken breasts in a zip loc bag and pour the marinade over. Seal and store in the fridge for a minimum of 2 hours but preferably overnight.
In a bowl combine the diced mango, red onion, jalapeño and cilantro. Sprinkle with salt and stir to combine.
Heat a grill to medium high heat and cook the chicken for 5 to 6 minutes per side until cooked through. Alternatively you can cook the chicken in the oven at 175 degrees celsius (350 Fahrenheit) and bake for 30 minutes.