Creating Jerk Chicken Bowls with Mango Salsa and Coconut Rice is a rewarding process. Follow these simple steps to make your dish:

For the Jerk Chicken

1. Marinate the Chicken: In a large bowl, mix jerk seasoning, olive oil, lime juice, and honey. Add the chicken thighs and coat well. Refrigerate for at least 30 minutes.
2. Preheat Oven: Preheat your oven to 400°F (200°C).
3. Bake the Chicken: Place the marinated chicken on a baking sheet. Bake for 30-35 minutes or until the chicken is cooked through and the skin is crispy. Use a meat thermometer to ensure an internal temperature of 165°F (74°C).
4. Rest the Chicken: Remove from the oven and let the chicken rest for 5-10 minutes before shredding.

For the Mango Salsa

1. Prepare Ingredients: While the chicken bakes, combine the diced mango, red bell pepper, red onion, cilantro, and lime juice in a bowl.
2. Season: Add salt and pepper to taste, then gently toss the ingredients together. Set aside to let the flavors meld.

For the Coconut Rice

1. Rinse the Rice: Rinse the jasmine rice under cold water until the water runs clear.
2. Cook Rice: In a medium saucepan, combine the coconut milk, water, sugar, and salt. Bring to a boil over medium-high heat.
3. Add Rice: Stir in the rinsed rice, cover, and reduce the heat to low. Cook for about 15-20 minutes until the rice is tender and the liquid has been absorbed.
4. Fluff the Rice: Once cooked, remove from heat and fluff the rice with a fork. Allow it to sit, covered, for 5 minutes.