Preheat the oven to 180°C fan forced. Place the chicken onto a plate. Sprinkle over 2 teaspoons of the curry powder. Turn to coat both sides of the chicken.
Heat a large frying pan over medium-high heat until hot. Add 1 tablespoon oil and the chicken. Cook for 2-3 minutes each side until golden. Transfer to the oven and cook for 10-12 minutes or until cooked through. Remove to a plate, cover and stand for 5 minutes to rest.
Cut the cheeks from the Scarlet Delight® mango. Use a large spoon to scoop out the fruit. Slice the mango. Place onto a plate, cover and refrigerate until ready to serve.
Meanwhile, combine the yoghurt, mayonnaise, chutney and remaining curry powder and remaining oil in a small food processor, process until smooth. Juice 1 lime half and stir into the yoghurt mixture. Transfer to a jug, refrigerate until you are ready to serve. Cut the remaining lime into wedges.
Arrange the lettuce over the base of serving platter or board. Thickly slice the chicken and arrange over the lettuce with the mango, avocado, Qukes® and shallots. Spoon over a little of the dressing. Sprinkle with almonds and coriander. Serve with pappadums, lime wedges and the remaining dressing.