In a medium bowl, whisk together the coconut aminos, ketchup, pineapple juice, lime zest, cumin, garlic salt, grated garlic, and ginger.

Reserve ¼ cup of the marinade for basting.

Coat the chicken with the remaining marinade and refrigerate for 30–60 minutes.

Prepare the mango salsa by combining the chopped mango, bell pepper, jalapeño, shallot, cilantro, lime zest, lime juice, olive oil, and salt. Refrigerate until ready to serve.

Rinse the rice until the water runs mostly clear.

Combine the rice, coconut milk, water, and salt in a saucepan. Bring to a boil, reduce to low heat, cover, and cook for 15 minutes.

Turn off the heat and let the rice steam, covered, for 10 minutes before fluffing with a fork.

Remove the chicken from the refrigerator about 15 minutes before cooking.

Preheat a grill to 400–450°F and lightly oil the grates.

Grill the chicken for 4–5 minutes per side, brushing with the reserved marinade during the final minute on each side. Cook until the internal temperature reaches 165°F.

Let the chicken rest for 5 minutes before slicing.

If you don't have a grill, pan-sear the chicken over medium-high heat until fully cooked.

Assemble the Hawaiian BBQ Chicken Bowls by layering coconut rice, sliced chicken, and generous spoonfuls of mango salsa. Garnish with cilantro and fresh lime wedges.