Preheat the grill to high and the oven to 200°C.
Line a saucepan with foil and heat over a medium stove.
Place loose tea on the foil and cover with couscous.
Rub chicken with oil, season, place on couscous, and cover with a lid.
Smoke chicken for 5 minutes in the covered pan.
Grill chicken for 5 minutes per side until thoroughly cooked.
Sauté mango in olive oil for 1 minute in a frying pan.
Add whisky and chilli then carefully flambé.
Add garlic, wine, and cream once flames die, then simmer gently.
Heat groundnut oil in a heavy-bottomed saucepan for frying.
Dredge leeks in seasoned flour, dip in milk, then flour again.
Deep fry leeks until golden and drain on paper towels.
Serve chicken topped with leek rings and a drizzle of salsa.