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Before cooking, chop up the vegetables and chicken and puree the mangos in the blender.
Heat ghee in a large skillet over medium high heat. Add onion and sauté for 3-4 minutes until translucent.
Add ginger, garlic, curry powder, cumin, salt, and pepper, and cook stirring for 1 minute until fragrant.
Pour in mango puree, coconut milk, and apple cider vinegar, and stir. Increase the heat to boil, then reduce to simmer for 2 minutes uncovered.
Add the chicken and bring back to simmer. Cover and cook for 10 minutes until the chicken is cooked through.
Taste and add more salt and pepper, if needed. Serve over rice or cauliflower rice, spinkled with cilantro.