Creating Jerk Chicken Bowls with Mango Salsa and Coconut Rice is easy if you follow these steps:

1. Marinate the Chicken: In a large bowl, combine jerk seasoning, vegetable oil, lime juice, salt, and pepper. Add the chicken thighs, making sure they are well coated. Cover and marinate for at least 1 hour, preferably overnight.

2. Prepare the Coconut Rice: In a medium saucepan, combine jasmine rice, coconut milk, water, salt, and sugar (if using). Bring to a boil over medium-high heat. Reduce to low, cover, and simmer for about 15-20 minutes, or until the liquid is fully absorbed. Remove from heat and let it sit, covered, for 5 minutes.

3. Make the Mango Salsa: While the rice is cooking, prepare the mango salsa. In a bowl, mix diced mango, red onion, jalapeño, and cilantro. Squeeze in lime juice and add salt to taste. Stir to combine and set aside.

4. Cook the Chicken: Preheat your grill or skillet over medium-high heat. Cook the marinated chicken thighs for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C). Alternatively, bake them in a preheated oven at 400°F (200°C) for 30-35 minutes.

5. Fluff the Rice: Once the coconut rice is done resting, use a fork to fluff it gently. This helps separate the grains and allows it to absorb any remaining coconut milk flavor.

6. Assemble the Bowls: Start with a generous serving of coconut rice at the bottom of each bowl. Slice the cooked jerk chicken and place it on top. Spoon mango salsa over the chicken for additional flavor and color.

7. Garnish (Optional): If desired, garnish the bowls with additional cilantro, lime wedges, or avocado slices for a richer experience.