To make the marinade, combine lime juice, Smucker's Tropical Fruit & Honey, olive oil, sea salt and crushed red pepper in a blender. Process until smooth. Place chicken in a large plastic bag and pour marinade over. Allow to sit for 15 minutes or up to 2 hours.
Meanwhile, make the dressing by combining rice vinegar, lime juice, Smucker's Tropical Fruit & Honey, sesame oil, olive oil, chili powder, crushed red pepper and sea salt in a blender. Process until smooth.
Heat a grill pan to medium-high heat. Drain chicken and cook for 5 minutes. Turn and cook for another 5 minutes, or until chicken is no longer pink. Remove from heat and transfer to a cutting board. Chop.
In a large bowl combine Napa cabbage, red cabbage, carrots, mango, red onion, cilantro and scallions. Add chopped chicken and toss with the desired amount of dressing. Top with cashews and serve.