In a large bowl, combine the soy sauce, lime juice, and jerk seasoning. Add the chicken thighs and coat them well. Cover and refrigerate for at least 1 hour.

While the chicken marinates, prepare the coconut lime rice. Pour the coconut milk into a saucepan and bring it to a gentle boil.

Stir in the jasmine basmati rice, reduce the heat to low, cover, and simmer until the rice is tender and the coconut milk has been absorbed, about 18–20 minutes.

Remove the rice from the heat and stir in the lime juice, sea salt, garlic powder, and black pepper. Fluff with a fork and set aside.

Rinse and drain the black beans.

In a medium bowl, combine the diced mango, avocado, red onion, cilantro, and lime juice. Gently toss everything together and set aside.

Remove the chicken from the marinade and season both sides with sea salt and black pepper.

Heat a large cast-iron skillet over medium-high heat with a drizzle of oil.

Cook the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.

Assemble the Jerk Chicken Bowls with Mango Avocado Salsa by dividing the coconut lime rice among serving bowls. Add the black beans, sliced jerk chicken, and mango avocado salsa.

Garnish with fresh cilantro and a squeeze of lime juice before serving.