In a large bowl, toss the chicken thighs with jerk seasoning and olive oil until well coated. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.

While the chicken is marinating, prepare the coconut rice. In a medium saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and liquid is absorbed. Fluff with a fork and set aside.

In a separate bowl, mix together the diced mango, red bell pepper, red onion, lime juice, cilantro, and a pinch of salt and pepper to create the mango salsa. Set aside.

Preheat a grill or grill pan over medium-high heat. Cook the marinated chicken thighs for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F. Remove from heat and let rest for a few minutes before slicing.

To assemble the bowls, start with a base of coconut rice, top with sliced jerk chicken, and spoon over the mango salsa.