Take a large non-sticking frying pan or griddle and set it on your stove over medium heat. Wait until it is hot.
Meanwhile, place the four skinless boneless chicken breasts in a large mixing bowl and drizzle in some olive oil. Add in 1 tablespoon of an aromatic mixture of spices and a good pinch of salt to taste. Mix the ingredients until the salt dissolves completely and the chicken pieces coat thoroughly.
Once the oil in the frying pan or griddle is warm, place the coated chicken pieces in it. Now, cook the chicken for around 5 to 6 minutes until cooked well and slightly charred.
Remove the pan or griddle from heat and wait until the chicken pieces are cool to handle.
Until then, peel the mango and cut it into thin wedges.
Set the mango slices aside and halve a fresh cucumber lengthwise. Now cut the halves into thick slices at an angle. Set them aside.
Thinly slice half of the small red onion.
Now, place the cucumber, mango and onion slices in a large bowl and toss them together properly. Pile the mixture right in the center of a large serving platter, top it with a handful of fresh coriander leaves and set it aside.
Take another mixing bowl and add in four tablespoons of soured cream or natural yogurt. Top it with the lime zest and juice. Mix the ingredients to incorporate them well.
Now, cut the pre-cooked chicken pieces in half or into thirds diagonally.
Arrange the chicken breast pieces next to the salad in the serving platter and serve with warm pita bread.