In a medium bowl, mix together soy sauce, honey, sriracha, garlic powder, paprika, salt, and pepper. Place the chicken breasts into the marinade and allow to marinate for approximately 10 minutes.

Heat oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 6 to 8 minutes per side until golden brown and cooked through.

In a separate bowl, combine diced mango, chopped red onion, diced bell pepper, cilantro, and lime juice for the salsa. Toss gently.

In a small bowl, whisk together mayonnaise, sriracha, and honey to taste. Adjust spice level if needed.

Start with warm rice as the base, layer sliced chicken, spoon the fresh mango salsa over, add creamy avocado slices, then drizzle the spicy sauce.

Gather around the table and enjoy your Chicken Mango Rice Bowl while warm.