Cut the chicken breast into bite-sized pieces and place them in a mixing bowl. In another bowl, whisk together maple syrup, chili flakes, paprika, garlic powder, salt, and pepper to create a marinade. Pour the marinade over the chicken, ensuring each piece is well-coated. Let it marinate for at least 30 minutes to allow the flavors to penetrate.

Once marinated, take the chicken pieces and dredge them in breadcrumbs in a shallow dish until they are evenly coated. This step is crucial for achieving that crispy texture.

In a large skillet, heat about 2 tablespoons of oil over medium heat until shimmering. Carefully add the coated chicken to the skillet, ensuring not to overcrowd the pan. Cook each side for 5-7 minutes, or until the chicken is golden brown and crispy. Use a meat thermometer to check the internal temperature reaches 75°C (165°F).

While the chicken is cooking, prepare the mango corn salsa. In a mixing bowl, combine the diced mango, corn, finely chopped red onion, lime juice, lime zest, and chopped coriander. Season with salt and pepper to taste. Mix well until all ingredients are evenly distributed.

Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Once warmed, fill each tortilla with a generous portion of the crispy chicken and top with a spoonful of mango corn salsa.

Once assembled, consider adding optional toppings like sliced avocado, a dollop of sour cream, or a drizzle of yogurt for extra creaminess. Serve the tacos immediately for the best texture and flavor.