Combine the frozen chicken thighs with 1 cup of water, 4 ounces fire roasted chilis and seasoning blend. Turn the Ninja Foodi on high pressure for 25 minutes. Make sure to turn the valve to seal. When time is up, you can immediately release the pressure.
While the chicken is cooking, combine mango, red onion, jalepeno, cilantro, and lime juicein a small bowl. Salt to taste and place in fridge until ready to serve.
Remove the chicken from the liquid (reserve for later) and shred into a bowl. Combine with 6 ounces of Queso Fresco cheese crumbled and 3 ounces or 1 cup of shredded Mexican blend cheese.
Stuff the dry manicotti shells with the chicken mixture and layer into 7" Springform pan.
Add 3/4 cup of dry black beans and 3/4 cup of brown rice to the inner pot along with a total of 3 cups of liquid and Add in 1 tsp cumin and 1/2 tsp salt and 4 ounces of fire roasted green chilis. Use reserved liquid from cooking the chicken and add additional chicken stock or water to make a total of 3 cups. Stir.
Combine 32 ounces of salsa verde with 1 Tablespoon of freshly minced garlic and 1/2 tsp of chipotle powder. Pour sauce over the manicotti. If you don't need to use all of it, you can use it as a garnish. Cover with Foil
Place rack in low position over the beans and rice. Place covered pan on rack. Put the pressure lid on and turn the valve to seal. Set the Ninja Foodi on high pressure for 30 minutes. When the time is up, immediately release the pressure
Remove the rack with the pan and stir in 1 cup of diced onion and 1/4 cup cilantro.
Cover with remaining cheese and return the rack with the springform pan to the Ninja Foodi. Set the air crisp on 390° F for 5-10 minutes or until the cheese is brown and bubbly.
Serve the Mexican Manicotti topped with mango salsa. Enjoy!