Making Jerk Chicken Bowls with Mango Salsa and Coconut Rice is a straightforward process. Here are the steps to guide you through this delicious recipe:

1. Marinate the Chicken: Place the chicken thighs in a large bowl. Coat them with olive oil, jerk seasoning, and a generous sprinkle of salt and pepper. Let them marinate for at least 30 minutes (or longer for deeper flavor).

2. Prepare the Mango Salsa: In a separate bowl, combine the diced mango, red bell pepper, red onion, jalapeño (if using), lime juice, and a pinch of salt and pepper. Mix well and set aside to allow the flavors to meld.

3. Cook the Coconut Rice: Rinse the jasmine rice under cold water to remove excess starch. In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Bring to a boil over high heat.

4. Simmer the Rice: Once boiling, reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the rice is tender and all the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

5. Cook the Chicken: Preheat your grill or oven to medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side until fully cooked (internal temperature should reach 165°F/75°C). If using an oven, bake at 400°F (200°C) for 35-40 minutes.

6. Shred or Slice the Chicken: Once cooked, allow the chicken to rest for a few minutes. Then, shred or slice it into bite-sized pieces for serving.

7. Assemble the Bowls: In a large bowl or individual serving bowls, start with a base of coconut rice. Top with shredded chicken and then generously add mango salsa on top.

8. Garnish: Finish with fresh cilantro for a touch of color and flavor.

With these steps, you’ll create Jerk Chicken Bowls with Mango Salsa and Coconut Rice that are not only delicious but also visually appealing. Enjoy the process as you prepare this incredible meal!