Light the BBQ and heat to a temperature of 180 °C. Sprinkle a handful of cherry wood smoke chips on the charcoal. Place the chicken breast on the BBQ, close the lid and grill the meat on all sides for about 12 minutes until golden brown or until the meat has reached a core temperature of 75 °C.
Slice the mango along both sides of the stone, remove the stone and slice the flesh into thin slices of 2 mm. Sprinkle the slices with icing sugar. Place the slices on the side of the BBQ where there is less heat. Grill covered for about 10 minutes or until they are nicely caramelised. Leave to cool on a plate until the caramel crisps up.
Cut the avocado all the way around the stone. Twist the two halves apart. Scoop out the stone. Trim away the woody base (2 cm) of the asparagus. Slice the shallot finely and slice the red onion into thin rings.
Brush the asparagus with the olive oil and sprinkle with salt and pepper. Place the avocados with the cut side down on the BBQ. Place the asparagus next to the avocados. Grill the asparagus for about 4 minutes. Turn the asparagus halfway and close the lid each time.
Peel the apple, remove the core and cube the flesh. Scoop the flesh out of the avocado skin and cut into small cubes. Zest the green peel of the lime above the avocado and mix with the apple, shallot and cream fraîche.
Fill the avocado skins with the avocado salad. Slice the chicken breast thinly and arrange the mango, onion and asparagus over the top. Garnish with the chervil.
