Creating the Grilled Chicken Rice Bowl with Mango Avocado Salsa is simple when you follow these steps:

1. Marinate the Chicken: In a bowl, mix olive oil, lime juice, cumin, paprika, salt, and pepper. Add the chicken breasts and coat well. Marinate for at least 15 minutes.
2. Cook the Rice: Rinse the jasmine rice under cold water. In a pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until water is absorbed. Fluff with a fork.
3. Prepare the Salsa: In a separate bowl, combine diced mango, avocado, red onion, red bell pepper, and a squeeze of lime juice. Season with salt and pepper to taste. Mix gently.
4. Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C).
5. Slice the Chicken: Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Then slice it into strips.
6. Assemble the Bowl: In serving bowls, add a scoop of rice, top with sliced grilled chicken, and generously spoon the mango avocado salsa over the top.
7. Garnish: Sprinkle chopped fresh cilantro on top for an extra burst of flavor and color.

By following these simple steps, you’ll create a delightful meal that everyone will love.