Begin by cutting the boneless chicken thighs into bite-sized pieces, seasoning them with salt and pepper.

In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Add the seasoned chicken pieces to the pan. Cook until browned on all sides, about 5-7 minutes.

Add the curry powder, turmeric, and cumin to the pan. Stir well to coat the chicken with the spices, cooking for 2-3 minutes.

Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and let it cook for 15 minutes, allowing the flavors to meld.

Gently fold in the diced mangoes, cooking for an additional 5 minutes until heated through.

Taste and adjust salt and pepper as needed.

Remove from heat, garnishing with fresh cilantro before serving.