In a large bowl, whisk together the olive oil, brown sugar, allspice, smoked paprika, thyme, cinnamon, nutmeg, cayenne pepper, minced garlic, grated ginger, lime juice, and a generous sprinkle of salt and pepper. Ensure the chicken is well coated in the marinade. Cover and let it sit for at least 30 minutes.

In a medium saucepan, combine the jasmine rice, coconut milk, water, and ½ teaspoon of salt. Bring to a boil over medium heat. Once boiling, reduce heat to low, cover, and let simmer for about 15-18 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.

In a small bowl, mix together the diced mango, red bell pepper, chopped red onion, minced jalapeño, cilantro, lime juice, and a pinch of salt. Stir carefully to maintain the integrity of the mango and bell pepper.

Heat a skillet or grill pan over medium-high heat. Add the marinated chicken thighs and cook for about 5-6 minutes on each side, until cooked through and golden. Let rest for 5 minutes before slicing.

Start with a bed of coconut rice. Top with sliced chicken, followed by a spoonful of mango salsa. Optionally, add sliced avocado, lime wedges, fresh cilantro, or shredded lettuce/cabbage.