Cut the boneless chicken into bite-size pieces.

Mix the chicken with juice from half the lemon, half the garlic, half the ginger, soy sauce, African spice blend, half the salt, and half the black pepper.

Marinate the seasoned chicken for 15 min.

Air-fry the chicken at 390°F / 200°C for 15 min.

Turn the chicken halfway through cooking and cook until browned and the center reaches 165°F / 74°C.

Peel and dice the ripe mango and red onion.

Heat the vegetable oil in the small saucepan and sauté the red onion with the remaining garlic and ginger for 3 min.

Add the mango, 1 tbsp honey, pepper vinegar, remaining salt, and remaining black pepper to the saucepan.

Simmer the mango mixture for 10 min until soft and syrupy.

Blend the cooked mango mixture into a coarse chutney.

Combine the plain yogurt with juice from the remaining lemon half, 1 tbsp honey, and chopped fresh coriander.

Season the yogurt sauce with a pinch of salt and black pepper.

Warm the wheat tortillas in the air fryer at 320°F / 160°C for 2 min.

Place lettuce and air-fried chicken in each warm wheat tortilla.

Top each taco with mango chutney, yogurt sauce, and shredded melting cheese.

Add hot sauce if desired and serve immediately.