In a mixing bowl, combine the jerk seasoning, olive oil, and lime juice. Add the chicken thighs and coat well. Marinate for at least 30 minutes.

Preheat the grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (75°C).

In a medium pot, combine the jasmine rice, coconut milk, water, and salt. Bring to a boil.

Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork.

In a mixing bowl, combine diced mango, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and set aside.

In serving bowls, add a scoop of coconut rice, top with sliced jerk chicken, and spoon over the mango salsa.