In a bowl, combine the chicken thighs with jerk seasoning, olive oil, and lime juice. Allow marinating for at least 15-20 minutes or up to overnight in the refrigerator for intensified flavor.

Rinse jasmine rice under cold water. In a saucepan, combine the coconut milk, water, and salt, then bring to a simmer.

Add in the rice, cover, and let it cook for about 15-20 minutes, or until the rice is tender and fluffy.

Once done, let it sit covered for another 5 minutes. Fluff with a fork.

In a mixing bowl, combine diced mango, red onion, jalapeño (if using), cilantro, lime juice, and a pinch of salt. Mix gently and set aside.

Heat a skillet over medium-high heat. Cook the marinated chicken for about 4-5 minutes per side, or until it reaches an internal temperature of 165°F and has a nice caramelization.

In a bowl, layer the coconut rice, top with sliced jerk chicken, and finish with a generous scoop of mango salsa. Add any additional toppings you desire!