Cut the chicken thighs into nugget sized pieces then put in a bowl with the yogurt and curry paste. Cover and leave in the fridge to marinate for 2 hrs.
Heat the oven to 200C/180C fan/gas 6. In a baking dish mix together the breadcrumbs and dried onions. Turn the marinated chicken pieces in the breadcrumb mix then put on a baking tray and spray each nugget with the oil (this will help them to get crispy). Roast for 25 mins.
Meanwhile mix the mayonnaise with the lime zest and swirl in the mango chutney. Serve the nuggets with the mayo and lime wedges for squeezing.