1. Combine jasmine rice and water or broth in a medium saucepan with a pinch of salt. Bring to a boil, reduce heat to lowest setting, cover, and cook 15 minutes. Remove from heat and let steam covered for 5 more minutes. Fluff with a fork and set aside.

2. Whisk soy sauce, honey, minced garlic, grated ginger, and sesame oil together in a small bowl until smooth. Set the glaze aside — it moves fast once the chicken hits the pan.

3. Pat chicken dry and season both sides generously with salt and pepper. Heat oil in a large skillet over medium-high until shimmering. Add chicken and cook 5–6 minutes per side until golden brown and nearly cooked through.

4. Pour glaze over the chicken and reduce heat to medium. Cook 3–4 minutes, spooning sauce over the chicken constantly, until the glaze bubbles, thickens, and coats the chicken in a sticky lacquered finish. Remove from heat and rest 5 minutes before slicing.

5. Stir together diced mango, sliced chili, rice vinegar, cilantro, and a pinch of salt in a small bowl. Taste and adjust seasoning.

6. Divide rice among bowls. Fan sliced glazed chicken over the rice and spoon mango salsa generously on top. Drizzle any remaining pan glaze over the bowls. Serve immediately.