Pound chicken breasts to thin out and place in a resealable bag.
In a food processor, add in all remaining jerk chicken ingredients. Process until you get a coarse marinade. Pour marinade into the bag, seal, and rub the outside of the bag to rub marinade into the chicken. Place in the refrigerator for at least 4 hours.
Make the mango salsa by combining all salsa ingredients and mix. Set aside.
Heat a drizzle of oil in a large pan over medium heat. Remove chicken from marinade and add to the pan. Brown for about 3 to 5 minutes per side or until chicken is cooked through.
Serve chicken over rice topped with mango salsa, lime wedges and chopped cilantro.