In a blender, combine soaked Medjool dates, fresh garlic, grated ginger, soy sauce, and rice vinegar. Blend until smooth and silky.

Heat a skillet over medium heat and add bite-sized pieces of chicken. Sauté until browned and cooked through, about 7-10 minutes.

Pour the freshly blended sauce over the cooked chicken in the skillet. Let simmer for approximately 5 minutes, stirring occasionally.

Gently fold in frozen mango during the last few minutes of cooking until warmed through.

Serve over rice or noodles, garnished with sesame seeds, sliced green onions, and fresh cilantro.