Preheat oven to 475F.

Preheat cast iron skillet over medium-high heat with 1 tbsp avocado oil.

Pat dry chicken thighs and generously season with kosher salt and black pepper.

Place chicken in skillet skin side down and sear until skin is golden brown. Once skin has browned, transfer skillet to oven (skin side still down) and roast for 10 minutes.

Flip chicken after 10 minutes and then roast for an additional 10 minutes.

Place chicken thighs in a large bowl and toss with about 1 cup of the mango habanero sauce.

As the chicken is cooking, place mangoes, habanero peppers, apple juice, ½ cup water, coconut aminos, fish sauce, ginger powder and garlic powder into a sauce pan.

Bring to a boil and then lower heat to simmer for about 10 minutes or until mangoes start to break down.

Remove sauce from heat then use an immersion blender or regular blender to blend sauce.

Place sauce back on the stove and bring to a light boil. Mix arrowroot flour with 2 tbsp of water and stir into sauce. Heat through for about 5 minutes or until sauce has thicken. Squeeze lime wedge into sauce and mix.