Step 1

Season chicken with coconut sugar, salt and pepper.

Step 2

Heat a nonstick skillet over medium-high heat. Lightly spray with oil, then add the chicken. Sear for 4 to 6 minutes for chicken. Flip the chicken and continue to cook for another 5 to 7 minutes, or until a meat thermometer inserted into the thickest part of the chicken reaches 165 F. Transfer to a plate and set aside.

Step 3

Reduce the heat to low, then add butter, Sriracha and garlic. Stir immediately, then add the chicken back to the skillet and gently fold into the sauce.

Step 4

Make the salsa: in a small bowl, combine the mango, avocado, lemon juice and herbs (if using).

Step 5

Serve the chicken over a bed of quinoa or cauliflower rice and top with avocado-mango salsa.