Caribbean Jerk Chicken with California Figs

Ingredients

• 4 ounces California Dried Figs, stems removed and quartered
• 1 to 2 tablespoons Habanero chile sauce or 1 to 2 fresh Habanero chiles, stem and seeds removed
• 8 garlic cloves, chopped
• 1 bunch green onions, white part only, chopped
• 2 tablespoons fresh thyme leaves
• ¼ cup light brown sugar
• ½ cup white vinegar
• ½ cup water
• 2 tablespoons extra virgin olive oil
• 4 whole cloves, crushed
• ¼ teaspoon ground cinnamon
• ¾ teaspoon fine sea salt
• 4, 4-ounce boneless skinless chicken breasts
• 6 California Dried Figs and/or California Fresh Figs, sliced for garnish
• 2 cups green cabbage, thinly sliced or shredded
• 1 ripe mango, diced or sliced
• 2 cups red cabbage, thinly sliced or shredded
• 4 California Dried Figs and/or California Fresh Figs, stems removed, sliced or chopped
• 1 red bell pepper, stem and seeds removed, cut in thin strips
• 1 ½ tablespoons extra virgin olive oil
• 1 tablespoon fresh lime juice
• Pinch each of fine sea salt, ground black pepper and sugar