Bombay-style Chicken Skewers with Mango Salsa

Cut thighs into chunky pieces and place in a large bowl. Add curry paste, honey and cinnamon. Stir to evenly coat. Thread chicken onto skewers. Spray cold barbecue grill rack with cooking spray and preheat barbecue to medium-high.

Place mango and cucumber in a bowl. Add mint, 1 Tbsp (15 mL) olive oil and pinches of salt and pepper. Set aside for later.

Grill chicken, turning occasionally, until lightly charred and cooked through making sure that the chicken juices run clear when pierced with a knife or meat thermometer registers 165°F (74°C), 10 to 12 minutes. Serve with mango salsa.