For the marinade; mix ½ chilies, ginger & garlic with ¾’s lime juice & vinegar plus ½ oil add pinch of turmeric/paprika, black pepper & sea salt.
For the sauce; Use rest of chili, garlic & ginger, 1/2 toasted sesame seeds & brown sugar, mix with remaining lime juice into a paste, slowly add mango juice and chopped mango. Season with Worcestershire sauce
Marinate chicken and refrigerate for at least 1 hour, remove and sprinkle remaining sesame seeds and sugar over chicken.
Slice sundried tomato in strips and cut ciabatta/ciabatinni length ways, coat cut face of ciabatta/ciabatinni with olive oil.
Coat chicken with sauce and sear both sides on hottest section of the BBQ, then remove to medium heat, basting with sauce. Turn occasionally.
Oil grill bars, place ciabatta cut face down on medium heat to warm through.
Top the chicken with sun dried tomatoes and return to hottest section. Also transfer ciabatta to hottest section and sear outside.
Remove ciabatta, drizzle with oil, place chicken on top, add remaining sauce and sundried tomato, garnish with rocket & basil and add top ciabatta.