Make the mango chili compote. Combine the mango, water, brown sugar, Fresno, and lime juice in a medium saucepot. Cover the pot and bring to a boil over high heat. Reduce to a simmer over low heat and continue to cook until the mango is softened, about 10 minutes. Remove the lid and continue to cook until almost all of the liquid has evaporated, about 10 minutes. Remove from heat and set aside.

Heat 2 tablespoon olive oil in a large pot over medium heat. Add the onions and cook until softened, about 5-7 minutes. Add the garlic, ginger, tomato paste, and spices (paprika - cinnamon), stirring to combine. Continue to saute until the tomato paste has caramelized, about 2 minutes, stirring frequently.

Add the sweet potatoes, lentils, vegetable stock, and coconut milk to the pot. Cover and bring to a boil. Reduce the heat to low and continue to simmer until the potatoes are tender, about 15 minutes. Add the kale and mango chili compote and continue for another 2 minutes or until the kale is tender. Season with salt and pepper.

While the curry is simmering, make the crispy chickpeas. Pat dry the drained rinsed chickpeas with a kitchen towel or paper towels. Heat 2 tablespoon olive in a saute pan over medium-high heat. Saute the chickpeas until golden brown, stirring occasionally. Season the chickpeas with cumin, sesame seeds, and honey, stirring to combine. Saute another minute and then set aside.

Wipe the pan clean and heat another tablespoon of oil. Pan-fry the halloumi until browned on both sides, about 4-5 minutes. Remove from heat and keep warm.

Top the sweet potato lentil halloumi curry with halloumi, crispy chickpeas, cilantro, and extra mango chili compote. Serve with rice and naan if desired.