Preheat your grill or grill pan to medium-high heat, aiming for about 375°F.

Mix jerk seasoning, salt, black pepper, and olive oil in a bowl, then rub the mixture onto the chicken. Let marinate for at least 15 minutes.

Rinse the long-grain white rice under cold water until clear to remove excess starch.

In a saucepan, combine the drained rice and coconut milk. Bring to a boil, reduce heat, cover, and simmer for 18-20 minutes.

Remove rice from heat and let it sit covered for 5 minutes. Fluff with a fork and mix in coconut oil.

Prepare the mango salsa by combining diced mango, red onion, cilantro, lime juice, honey, corn, and ground ginger in a bowl.

Grill the marinated chicken for 6-7 minutes per side until cooked through. Let rest for 5 minutes, then slice.

Assemble the bowls with a scoop of coconut rice, grilled chicken, and mango salsa on top.