Heat the grill pan. Mix 1 tablespoon of olive oil with the vadouvan. Brush the chicken breast with it and sprinkle with salt and pepper to taste. Grill the chicken breast for 5-6 minutes per side until golden brown and cooked through.
Coarsely chop the chives. Puree the chives with the garlic, 1 tablespoon of olive oil and the sunflower oil until smooth with the hand blender. Pour the chive oil through a fine sieve and collect the green oil.
Cut 12 nice small leaves from the radicchio. Peel the mango and cut into 12 thin slices.
Heat the last tablespoon of olive oil in a frying pan. Fry the mango for 1 minute per side. Sprinkle with the caster sugar and bake until the sugar has melted and sticks to the mango.
Place the Hash Browns on a platter. Spoon some mango chutney on each Hash Brown. Divide the radicchio on top. Cut the chicken breast into slices and place on the radicchio with a slice of mango. Drizzle with the chive oil and garnish with the cress or extra finely chopped chives.
Tip: Feel free to replace the radicchio with a bush of chicory or a handful of arugula.