Chop onion, garlic, and cilantro; set aside separately.
Heat olive oil in a large skillet over medium. Add onion and saute for 6-7 minutes; add garlic and saute for 1 minute longer.
While onions are cooking, cut squash into cubes the size of the chickpeas (this will allow for more even cooking).
Add curry paste to onions and cook for 1 minute more, stirring constantly. Add squash, drained and rinsed chickpeas, coconut milk, water, and salt. Increase the heat and bring to a boil. Once boiling, reduce heat to low; cover and simmer 35-40 minutes, stirring occasionally.
Meanwhile, prepare rice as directed on package.
Once squash is fork tender, uncover skillet and allow liquid to reduce a bit, cooking for approximately 3-5 minutes. Stir in the spinach, peas, and coconut flakes; allow to heat through. Season with pepper and top with cilantro.
Serve over rice with mango on the side.