Preheat the grill to medium-high heat, about 400°F. A hot grill helps the chicken develop charred edges while staying juicy inside. If using a grill pan, lightly oil the surface first.

Pat the chicken thighs dry, then rub both sides with olive oil and jerk seasoning. Let the chicken rest for 10–15 minutes so the seasoning can settle into the meat.

Grill the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F. The outside should look slightly charred and caramelized. Avoid flipping too often to keep a flavorful crust. If flare-ups occur, move the chicken to a cooler spot briefly.

In a large bowl, combine the diced mango, shredded cabbage, sliced red bell pepper, and chopped cilantro. Toss gently to keep the mango pieces from breaking apart.

In another bowl, whisk together the mayonnaise, honey, lime juice, salt, and pepper until smooth. Add more lime juice for brightness or extra honey for a sweeter finish if needed.

Pour the honey lime cream over the slaw and toss until lightly coated. The slaw should stay crisp, not overly wet.

Transfer the grilled chicken to a cutting board and let it rest for 5 minutes before slicing. This helps keep the juices inside the meat.

Divide the mango slaw into serving bowls and top with sliced jerk chicken. Drizzle with extra honey lime cream if desired and serve immediately while the chicken is warm and juicy.