Marinate the chicken for 4-6 hours maximum; longer exposure to lime and orange juice will begin to denature the proteins and make the meat mushy rather than tender.

Use a 1:1.5 ratio of jasmine rice to water and cook uncovered until water is absorbed, then cover and steam for 5 minutes to achieve perfectly fluffy, separated grains.

Prepare the mango salsa just 15-20 minutes before serving and reserve the lime juice to add last; this prevents the mango from releasing excess liquid that will dilute the dish.

Toast your cumin, smoked paprika, and dried oregano in the olive oil for 30 seconds before adding the chicken to unlock deeper, more complex flavors than using raw spices.

Pound chicken breasts to uniform ¾-inch thickness before marinating to ensure even cooking and prevent dry edges while the center finishes cooking.