Preheat your oven to 375°F (190°C). Season the chicken breasts with your preferred spices and place them on a baking sheet lined with parchment paper. Bake for about 20–25 minutes or until the chicken reaches an internal temperature of 165°F (75°C). Allow to cool slightly before handling.

In a blender, combine the diced ripe mango with mayonnaise, cayenne, crushed red chili flakes, kosher salt, turmeric, and freshly squeezed lemon juice. Blend until smooth and creamy.

Cut the cooled chicken into bite-sized pieces. In a mixing bowl, combine the cubed chicken with the prepared mango mayonnaise. Gently fold in the salad greens.

Toast your choice of bread or bagels until golden brown. Spoon generous amounts of the mango chicken salad mixture onto the bread. Optionally layer with cucumber slices.

Store leftovers in an airtight container for up to 3-4 days, keeping the bread separate until ready to serve.