To a gallon zip-top bag, add the chicken breasts, 2 serrano chile halves, thyme sprigs, peels of 2 limes, about three-quarters of the red onion rings, and olive oil.
To a food processor, add the remaining onions and serrano chile peppers, lime juice , mango, garlic, ginger, smoked paprika, sugar, salt, and black pepper. Puree the ingredients until smooth, about 1 minute. Pour the mixture into the zip-top bag and mix altogether with the chicken. Make sure to completely seal the zipper before laying the mixture flat so that all the chicken is coated. Marinate in the fridge overnight, or for at least 8 to 10 hours.Meanwhile, make the rice.
Remove the chicken from the zip-top bag, reserving the marinade. In a medium sauté pan over medium-high heat, bring about 1 cup of the marinade sauce up to a boil and reduce until thickened, about 6 to 7 minutes. Occasionally stir the sauce so that it does not stick to the pan. Set aside. Grill the chicken and onions on the hot grill. Cook until the onions are charred and the chicken reaches an internal temperature of 165°F, about 4 to 5 minutes on each side.
Assemble the dish. Scoop a large portion of the rice on the plate and place the grilled chicken and onions on top. Drizzle the chicken and rice with the reduced sauce and top the rice with fresh mint leaves. Serve with lime wedges.
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