1. Combine curry powder, cayenne, cinnamon and salt. Sprinkle 1 teaspoon of the mixed spices on one side of chicken thighs. Broil 6 inches from heat 8 minutes; turn and broil another 8 minutes or until instant-read thermometer registers 180 degrees F. Remove. Let cool; cut into bite-size pieces.
2. Stir remaining mixed spices and 1 tablespoon of the lime juice into salad dressing. Refrigerate.
3. Bring large pot of salted water to boiling; cook pasta until tender but still firm. Add peas during last minute of cooking. Drain and rinse with cool running water.
4. Toss mango with remaining lime juice. Place in serving bowl with drained pasta, peas and chicken. Toss with salad dressing. Refrigerate. Top each serving with almonds. Makes 8 servings.