Place the chicken thighs in a bowl or food-safe container. Add the soy sauce, lime juice, and jerk seasoning.

Toss thoroughly until every piece of chicken is evenly coated. Cover and refrigerate for approximately 1 hour.

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

Rinse the rice until the water runs mostly clear, then add it to the coconut milk. Stir briefly and bring the mixture to a gentle boil.

Reduce the heat to low, cover, and cook according to the rice package directions, or until the rice is tender and has absorbed the liquid.

Remove from the heat and let the rice rest, covered, for about 5–10 minutes. Fluff with a fork, then stir in the lime juice, sea salt, garlic powder, and black pepper.

Drain and rinse the black beans and set them aside.

To prepare the mango avocado salsa, combine the diced mango, avocado, red onion, and cilantro in a bowl. Add the fresh lime juice and gently toss until combined. Set aside.

Remove the marinated chicken from the refrigerator and season with salt and black pepper.

Heat the avocado oil in a cast-iron skillet or heavy frying pan over medium-high heat.

Add the chicken thighs without overcrowding the skillet. Cook until deeply browned on the first side, then flip and continue cooking until the thickest portion reaches an internal temperature of 165°F (74°C).

Transfer the cooked chicken to a clean plate and allow it to rest for approximately 5 minutes before slicing.

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

Finish with additional cilantro and fresh lime juice, if desired, and serve immediately.