In a small bowl, combine the simple chicken seasoning with salt, black pepper, garlic, and smoked sweet paprika.

Pat dry chicken breast fillet on all sides. Then season all sides with the simple chicken seasoning mixture. Rest seasoned chicken for at least 15 minutes, 30 minutes if time permits.

Pour oil and heat the small pan at 120°C. Once the oil is hot enough but not smoking, gently place the seasoned chicken at the center of the pan and cook undisturbed for 2 to 3 minutes.

Slowly flip the chicken breast fillet once it turns slightly golden and no longer sticking to the pan.

Cook the other side of the chicken breast fillet for 2 to 3 minutes or until slightly golden and no longer sticking to the pan. Then cook the sides of the chicken breast fillet until golden, using kitchen tongs.

Once the thickest part of the chicken breast fillet reads an internal temperature of 165°F (74°C) carefully transfer it to a paper-lined plate and allow to rest for at least 5 to 10 minutes.

Meanwhile, thoroughly wash cucumber and tomatoes, then pat them dry with paper towels.

Slice cucumbers slightly thinner than the mango slices and cut each tomato into four.

Assemble the salad in a large shallow bowl. Scatter the wild roquette (arugula) on the entire bowl. Gently place slices of mangoes in four separate sections, leaving the center vacant for the chicken breast fillet. Add tomatoes and cucumbers in between the sectioned mangoes.

Once the chicken breast fillet has rested, slice on the bias and arrange at the center of the bowl, on top of the wild roquette (arugula).

Scatter whole corn kernels and slices of red onions, then drizzle with 2 to 3 tablespoons of the homemade mango dressing.

Immediately serve this Mango Chicken Salad and serve with the remaining homemade mango dressing on the side.