Slice the chicken breasts into thin strips of 2in / 5cm in length. Mix the garlic, spices, chili, oregano, lime juice and zest, and oil together in a bowl. Add a little salt and toss the chicken strips in, turning them over so they become well coated in marinade. Cover and leave in the fridge for an hour or so (or marinate for just 30 minutes at room temperature).

Meanwhile, drain the soaked beans, bring to a boil, then turn down the heat and simmer in unsalted water for about 45 minutes, or until cooked without being mushy. Drain and allow to cool.

When you are ready-ish to assemble your salad, preheat the broiler or grill. Shake the chicken so that any surplus marinade slides off, then broil or grill the strips for around 6 minutes, turning once or twice. Keep warm.

Mix the peas with the jicama, onion, and mango, then stir the herbs through the mixture. Next, use a sharp knife to remove the skin and pith from half of the lime. Discard any seeds and chop the rest of the flesh into the salad (if you don’t like things too sharp, you can omit this part and just use the juice in the dressing instead).

Squeeze the other half of the lime into a bowl, and whisk in the olive oil, hot sauce, and salt to taste before trickling it over the beans. Serve the still-warm chicken on top.