Add your mango, Bull’s-Eye Louisiana Chipotle Hot Sauce, vegetable oil, lime juice and zest, salt and pepper to a blender and whizz until smooth. Pour into a large bowl and add your chicken chunks - mix to combine. Leave to marinade in the fridge for at least two hours, preferably overnight.
In a bowl, combine your mango chunks, red onion, red chilli, lime juice and fresh coriander. Set aside.
Pop your yogurt, mayonnaise, coriander, garlic and lime juice in your blender and blitz until smooth. Set aside.
Skewer your chicken chunks onto metal skewers, alternating with chunks of red pepper.
Pop your chicken skewers on the barbecue and grill for about 10 mins, turning intermittently to ensure they cook evenly and start to char around the edges. Brush with leftover marinade whilst they cook to ensure they stay moist.
Serve your skewers on warmed flatbreads along with your salsa, extra sauce and a drizzle of yogurt.