In a medium bowl, combine 2 diced Ataulfo mangos, 1 finely chopped red bell pepper, 1 chopped red onion, and 1 minced jalapeño. Squeeze the juice of 1 lime over the mixture and drizzle in 1 tablespoon of olive oil. Mix until well-coated, and set aside.

Preheat your grill to medium-high heat. Grill the marinated chicken thighs for 6-7 minutes on each side, or until fully cooked with an internal temperature of 165°F.

In a large mixing bowl, layer 2 cups of fresh spinach as the base. On top, add 1 cup of cooked rice.

Slice the grilled chicken thighs and arrange them over the rice. Add diced mini cucumbers and sliced vine tomatoes.

Spoon ½ cup of mango salsa generously over the chicken and vegetables. Garnish with sliced green onions and a drizzle of extra jerk sauce if desired.