1. Start by zesting all 5 limes. Zest 1 lime into a bowl and set aside for the lentils. Zest 2 limes into a blender or food processor for the dressing/marinade. Zest the remaining 2 limes into another bowl for the coconut chips.

For the Mango Coconut Lime Dressing/Marinade:

1. In a blender or food processor, combine 1 cup of coconut milk, 1 cup of chopped mango, the zest of 2 limes, juice of 2-4 limes (adjust to taste), fish sauce, sweet chili sauce, smashed garlic cloves, half of the grated ginger, brown sugar, and 1.5 teaspoons of kosher salt (or adjust to taste). If desired, add cilantro. Blend until smooth.
2. Place the chicken breasts in a freezer bag and add 1 cup of the prepared dressing/marinade. Seal the bag and marinate the chicken in the refrigerator for at least 1 hour, or overnight for best results. Reserve the remaining dressing for the salad.

For the Lentils:

1. In a saucepan, gently fry the remaining half of the grated ginger and 1 clove of chopped garlic until soft.
2. Wash the black lentils and add them to the saucepan along with the vegetable broth. Cook the lentils in the broth for 15-20 minutes or until they become tender.
3. Stir in the zest of 1 lime, juice from 2 limes, fish sauce (to taste), sweet chili sauce (to taste), and the remaining coconut milk from the can. Warm the mixture through and let it thicken to your desired consistency. Adjust seasoning if necessary.

For the Coconut Lime Slaw:

1. In a large bowl, mix together the shredded red and white cabbage, shredded carrots, thinly sliced red onion, and sweetcorn. Add half of the remaining dressing and refrigerate to allow the flavours to meld. Gently fold in the sliced mango.

For the Lime Coconut Chips:

1. Preheat your oven to 165°C (325°F).
2. In a bowl, combine the coconut chips, maple syrup, lime zest, and a pinch of salt. Mix well.
3. Spread the coated coconut chips on a baking sheet and bake for 8 minutes. Stir the chips and then bake for an additional 5 minutes or until they turn golden brown. Remove from the oven and let them cool; they will crisp up as they cool.

Chicken

1. preheat a frying pan, griddle pan, or barbecue to medium-high heat.
2. Remove the chicken breasts from the marinade and discard the marinade.
3. Fry the chicken breasts for about 5 minutes on each side or until they are golden and cooked through in the middle. If unsure, cut one piece to check for doneness.
4. Remove the cooked chicken from the pan and let it rest for 5 minutes. Add any chicken juices to the salad dressing for extra flavour.

To Serve:

1. On each plate, create a bed of baby leaves and drizzle with a bit of the remaining dressing. Mix thoroughly.
2. Top the salad with the Mango Lime Slaw, chicken, thinly sliced red peppers, cooked lentils, chopped remaining mango, and caramelized coconut chips.
3. If desired, sprinkle with cilantro and drizzle with more dressing according to your taste.