Preheat the grill to a medium temperature.
Combine 10ml pepper sauce, garlic, paprika, thyme, half the coriander, salt, and pepper in a dish.
Stir in the olive oil until the marinade is well blended.
Slash the chicken breasts and rub thoroughly with the pepper mixture.
Grill the chicken for 8 to 10 minutes per side until charred and cooked through.
Boil coconut cream and mango in a pan, then simmer for 5 minutes until tender.
Add remaining pepper sauce, coriander, and lime juice to the mango mixture.
Purée the mixture in a food processor, season, and transfer to a bowl.
Fry onions in oil and butter for 2 minutes, then add garlic and chilli for 2 minutes.
Stir in the rice, thyme sprigs, and the optional cinnamon stick.
Mix in the kidney beans and grated creamed coconut until creamy.
Add 1 litre of hot water and salt, then simmer covered for 25 to 30 minutes.
Rest the rice for 5 minutes before removing the thyme and cinnamon.
Season the rice and peas and serve alongside the grilled chicken.