1. Combine the salsa ingredients in a small bowl and refrigerate.
2. Clean and trim the chicken breasts, removing any excess fat or skin.
3. In a small bowl, combine the sea salt, ginger, and garlic powders. Sprinkle the mixture on both sides of the fish, spreading with your fingers.
4. Heat the coconut oil in a cast-iron skillet on medium-high heat, and when it is ready, cook the chicken breasts for about 6-8 minutes per side, or until they are cooked through and no longer pink in the center. The cooking time may vary depending on the thickness of the chicken breasts.
5. Once cooked, remove the chicken breasts from the skillet and let them rest for a few minutes before slicing or shredding. Add lime juice over chicken.
6. Assemble a taco with a cabbage leaf, lettuce, chicken, and mango salsa, garnished with cilantro leaves.
Enjoy!