Crafting the Jerk Chicken Bowls with Mango Salsa and Coconut Rice is straightforward if you follow these steps:

1. Marinate Chicken: In a bowl, combine the jerk seasoning, olive oil, lime juice, salt, and pepper. Add the chicken thighs, coating them well. Let marinate for at least 30 minutes.

2. Prepare Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice, coconut milk, water, sugar, and salt. Bring to a boil over medium heat.

3. Simmer Rice: Once boiling, reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed. Remove from heat and let sit covered for 5 minutes.

4. Cook Chicken: While the rice cooks, heat a grill pan or skillet over medium-high heat. Grill the marinated chicken for about 6-7 minutes per side, or until cooked through and no longer pink in the center. Remove from heat and let rest for a few minutes before slicing.

5. Make Mango Salsa: In a bowl, combine the diced mango, red onion, bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt. Toss gently to mix and set aside.

6. Assemble Bowls: Fluff the coconut rice with a fork. In serving bowls, layer the coconut rice, sliced jerk chicken, and a generous scoop of mango salsa.

7. Garnish: Optionally, garnish with additional cilantro or lime wedges for extra flavor.

These steps will ensure you enjoy a delicious meal full of Caribbean flair.