Wash and pat the chicken thighs dry. Place in a shallow glass baking dish. In a bowl, add oil, lime juice, garlic, cumin, chili powder and salt, whisking to combine. Pour over chicken thighs and let marinate for 1 hour in the refrigerator. Make the salsa. In a bowl combine the jalapeno, tomato, red onion, mango, cilantro, lime juice and salt. Mix gently and refrigerate until ready to serve. Heat a large skillet on medium heat. Add a drizzle of olive oil and sear the chicken thighs on both sides until golden, charred, and cooked through, an internal temperature is 165 degrees. Transfer cooked chicken thighs to a cutting board to cool. Slice the chicken into strips. Assemble the wraps. Clean and separate the lettuce leaves. Place them on a platter. Spoon salsa over the top. Add sliced chicken and top with a little more salsa. Serve immediately.