To prepare the chicken, combine the onions, scallions, peppers, garlic, five-spice powder, allspice, pepper, thyme, nutmeg, and salt in a blender. Pulse until a thick paste is formed. Remove from the blender and transfer to a medium bowl. Whisk in the soy, and while whisking constantly drizzle in the oil. Place the chicken into a large resealable plastic bag. Pour the marinade over the chicken and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight.
Preheat a grill or a grill pan to medium-high. Grill until the chicken is brown on all sides and the internal temperature reaches 165 °F (74 °C). Allow the chicken to rest while the fries and salsa are being prepared.
For the salsa, combine the mangos, tomatoes, red onions, cilantro, salt, honey, and lime juice together in a medium-sized bowl. Stir until everything is well incorporated and set aside until ready to use (can be done the day before).
To prepare the fries, heat the oil to 375 °F (190 °C) drop the fries into the oil and cook for 4-6 minutes or until golden brown and crispy. Drain the fries and transfer them to a bowl. Season them with the salt and the jerk seasoning powder. Arrange the fries on a serving platter or plate.
Slice the chicken, taking it off the bone if desired. Top the chicken with the mango salsa. Serve immediately. Enjoy!
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