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

For the Jerk Chicken

1. Marinate the Chicken: In a bowl, combine chicken thighs with jerk seasoning, olive oil, lime juice, salt, and pepper. Let it marinate for at least 15 minutes.
2. Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken and cook for about 7-10 minutes on each side until fully cooked and golden brown. Remove from heat and allow to rest.
3. Slice the Chicken: Once rested, slice the chicken into strips for serving.

For the Coconut Rice

4. Rinse the Rice: Rinse jasmine rice under cold water until the water runs clear to remove excess starch. Drain well.
5. Cook the Rice: In a saucepan, combine the rinsed rice, coconut milk, salt, and sugar (if using). Bring to a boil over medium heat.
6. Simmer: Reduce heat to low, cover, and let simmer for about 15-20 minutes or until the rice is tender and absorbs the liquid. Fluff with a fork.

For the Mango Salsa

7. Combine Ingredients: In a bowl, mix together diced mango, red bell pepper, red onion, lime juice, chopped cilantro, and salt. Toss gently to combine.
8. Chill: Let the salsa sit for 10 minutes to allow the flavors to meld.