Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.

In a small bowl, combine Blackening Spice, half the garlic-ginger scallion paste, 2 tsp salt (4 tsp for 4 servings), and a large drizzle of oil.

Pat chicken* dry with paper towels; place on a baking sheet. Rub blackening paste all over chicken, making sure to coat undersides.

Roast chicken, skin side up, on middle rack until browned and cooked through, 35-45 minutes. Let rest at least 5 minutes. TIP: To ensure chicken is cooked through, insert a thermometer into the innermost part of the thigh and breast (avoiding any bones).

While chicken roasts, thoroughly shake coconut milk in container before opening.

In a small pot, combine rice, coconut milk, ⅔ cup water (1 cup for 4 servings), a pinch of sugar, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. TIP: If rice seems dry, add another 2 TBSP water and continue cooking, covered, until water has absorbed.

While rice cooks, in a medium microwave-safe bowl, combine bell pepper, scallion whites, carrot, vinegar, 3 TBSP water, 1 tsp sugar, and a big pinch of salt (6 TBSP water and 2 tsp sugar for 4 servings).

Microwave until bell pepper is slightly tender, 1-2 minutes. Set aside to pickle, stirring occasionally.

In a second medium bowl, mash mango with a fork until smooth. Stir in BBQ sauce and a squeeze of lime juice (big squeeze for 4 servings).

Fluff rice with a fork; stir in scallion greens and remaining garlic-ginger scallion paste. Taste and season with salt and pepper.

Serve chicken, rice, and slaw (draining first) family style with remaining mango-lime BBQ sauce and remaining lime wedges on the side.