Preheat oven to 375˚F, stoke the campfire or heat a grill over medium-high.
Divide and arrange chicken, citrus, peppers, green onions and jalapeño in the center of two separate 12-inch-long pieces of heavy-duty foil. Top each with 5 or 6 strips of mango. Lift up edges of foil to form a bowl shape, leaving top open.
In a small bowl, whisk together the broth, balsamic, soy sauce, balsamic, curry paste, starch and ginger. Pour equally over chicken mixture.
To create a pack, bring the short edges of foil together, then fold inward a few times along each long edge to seal the packet.
Oven: Bake the packs on a rimmed baking sheet until chicken is no longer pink inside, about 15 to 18 minutes. Sprinkle with cilantro and serve.
Grill: Place packets on the grill, reduce heat to medium-low and close the lid. Cook until chicken is no longer pink inside, about 15 to 18 minutes. Sprinkle with cilantro and serve.