Method:
1 Pour the chicken stock in a saucepan and bring to the boil.  Reduce heat to medium.  Add chicken and poach for 5 minutes or until cooked through.
2 Cook potatoes in a small saucepan of boiling salted water until tender, drain.
3 Heat a frying pan over medium heat, add oil and potato and cook for 5 minutes or until potatoes become golden and crispy.
4 For creamy dressing, combine coconut cream, lime juice and brown sugar in frying pan over low heat, cook for 2 minutes or until sugar dissolves and sauce thickens.
5 Combine potatoes, tomato, spinach and mango on a plate, top with chicken. Pour over the dressing and top with herbs if desired.