Blend the sauce base: In a blender or food processor, combine the chopped mangoes, habanero peppers (seeds removed), onion, garlic, tomato puree, apple cider vinegar, honey, cumin, smoked paprika, salt, and pepper. Blitz until completely smooth—you're looking for a vibrant orange, silky puree with no visible chunks. The smell will be sweet and punchy, with a sharp, fruity kick from the vinegar.

Sear the chicken: Heat the olive oil in a large frying pan over medium-high heat. Working in batches so you don't overcrowd the pan, sear the chicken thighs for 2-3 minutes per side until they are golden brown and have a crisp, caramelised crust. You'll hear a satisfying sizzle as they hit the pan, and the kitchen will fill with a toasty, savoury aroma. Don't skip this step—it adds depth that the slow cooker alone can't achieve.

Layer in the slow cooker: Place the seared chicken thighs in the bottom of your slow cooker in a single layer if possible. Pour the blended mango-habanero sauce evenly over the top, making sure every piece of chicken is coated. The sauce should look glossy and smell intensely fruity and warm.

Cook low and slow: Cover the slow cooker and cook on low for 6 hours, or on high for 4 hours. Halfway through, give it a gentle stir. The chicken will become fork-tender, and the sauce will darken slightly and thicken as it reduces. You'll notice the kitchen smells sweet, then spicy, then deeply savoury as the hours pass.

Shred the chicken: Once the cooking time is up, use two forks to shred the chicken directly in the sauce. The meat should pull apart effortlessly, almost falling apart at the touch. The sauce will have transformed into a thick, clingy glaze with a rich, jammy consistency. Taste and adjust seasoning—add a pinch more salt or a squeeze of extra lime juice if needed.

Finish and serve: Stir in the lime juice and scatter fresh coriander over the top. The final dish should be glossy, with shreds of tender chicken coated in a sticky, sweet-spicy sauce that smells tropical and inviting. Serve immediately over rice, in tacos, or on a pile of greens.