Preheat oven to 375°F (190°C).

Lay the chicken breasts on a cutting board and drizzle with 2 tablespoons olive oil.

In a small bowl, mix jerk seasoning, garlic powder, onion powder, smoked paprika, allspice, cinnamon, cayenne, nutmeg, salt, and pepper.

Sprinkle the spice mix evenly over both sides of each chicken breast and rub it in so every piece is well coated.

Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon olive oil. Let it shimmer.

Sear the chicken 2–3 minutes per side until a golden-brown crust forms.

Transfer the skillet to the preheated oven and roast 20–25 minutes, or until an instant-read thermometer reads 165°F (74°C) at the thickest part.

While the chicken roasts, rinse jasmine rice under cold water until water runs clear.

In a medium saucepan combine the rinsed rice, coconut milk, and 1 1/2 cups water. Bring to a boil, then reduce to low, cover, and simmer 18–20 minutes until liquid is absorbed and rice is tender.

Remove rice from heat and let it sit covered 5 minutes, then fluff with a fork and stir in the coconut oil until melted.

For the mango salsa: peel and dice the mango, dice the red bell pepper, and finely chop the red onion.

Combine in a bowl with chopped cilantro, lime juice, salt, black pepper, honey, and olive oil. Toss gently to coat.

Taste and adjust lime or salt as needed.

When chicken is done, remove from oven and rest 5 minutes before slicing.

Assemble bowls: spoon coconut rice into bowls, top with sliced jerk chicken, and finish with a generous scoop of mango salsa.

Serve immediately.