In a mixing bowl, combine vegetable oil, orange juice and zest, lime juice and zest, minced garlic, cumin, chili powder, and oregano. Add chicken, coat, cover, and refrigerate for at least 30 minutes.

Heat skillet over medium-high heat. Add marinated chicken and sear for 6-7 minutes on each side until golden brown and cooked through. Remove and let rest before slicing.

In the same skillet, sauté diced onion until softened, about 3-4 minutes. Stir in minced garlic, cook for 1 minute, then add black beans, season, and simmer for 5-6 minutes.

In a saucepan, heat vegetable oil and sauté diced onion. Stir in jasmine rice, coat with oil, then add chicken broth, bring to boil, reduce heat, cover, and simmer for 15 minutes. Stir in lime juice, lime zest, and cilantro after cooking.

Combine diced mango, finely chopped red onion, chopped cilantro, and lime juice in a bowl. Toss to mix.

Assemble bowls with rice, black beans, sliced chicken, and mango salsa. Serve immediately.