Combine the buttermilk, garlic, curry, coriander and cumin. Mix the chicken thighs with the marinade, cover and leave to marinate in the fridge for approx. 2 hrs.
Combine the lime zest and juice with the oil, season. Add the mango, cucumber and coriander, mix.
Wipe the marinade from the chicken thighs, salt the chicken. Cover and grill the chicken thighs over/on a medium heat (approx. 200 °C for approx. 25 mins., turning occasionally. Grill the corn cobs alongside for approx. 10 mins. Remove the corn kernels from the cob using a knife, mix into the salad, serve with the chicken thighs.
Remove the corn from the cobs using a knife, mix into the salad. Serve the chicken thighs with the salad.