Prep the “Chicken”: Toss seitan or tofu in olive oil, garlic powder, paprika, salt, pepper, and lime juice. Let it marinate for 10 minutes.
Cook the Protein: Heat a skillet over medium-high heat. Sear each side for 5–6 minutes until golden and crispy. Set aside.
Make the Mango Salsa: In a bowl, combine mango, bell pepper, onion, jalapeño, lime juice, cilantro, and salt. Toss gently to mix.
Assemble: Plate your crispy vegan “chicken” and top generously with fresh mango salsa.
Serve & Slay: Garnish with lime wedges and extra cilantro for that tropical flair. Take a bow—you just made art.