In a mixing bowl, combine jerk marinade: minced garlic, grated ginger, thyme, allspice, cayenne pepper, paprika, black pepper, lime juice, olive oil, and a pinch of salt. Mix well.

Cut chicken thighs into bite-sized pieces and coat thoroughly with jerk marinade. Let sit for 10 minutes while preparing vegetables.

Peel and dice sweet potatoes into 1/2-inch cubes. Dice bell peppers and onions into similar-sized pieces.

Heat 2 tablespoons olive oil in a large 12-inch skillet over medium-high heat. Add sweet potato cubes and cook for 8-10 minutes, stirring occasionally, until golden and tender. Remove and set aside.

In the same skillet, add another tablespoon of oil. Add marinated chicken pieces and cook for 6-8 minutes, turning occasionally, until cooked through and caramelized. Remove and set aside.

Add diced onions and bell peppers to the skillet. Sauté for 5 minutes until softened and slightly charred.

Return sweet potatoes and chicken to the skillet. Toss everything together and cook for 2-3 minutes to heat through and blend flavors.

Meanwhile, prepare mango salsa: dice mango, red onion, and cilantro. Mix with lime juice and a pinch of salt.

Serve hash hot, topped generously with fresh mango salsa. Garnish with additional cilantro and lime wedges.