Start by dicing the Ataulfo mango, red bell pepper, and red onion into small pieces. In a mixing bowl, combine these ingredients with finely chopped jalapeno, lime juice, and olive oil. Toss everything together until well combined, and let the salsa sit for about 15 minutes.

If you're using store-bought or homemade jerk sauce, coat the chicken thighs evenly in the jerk sauce in a shallow dish. Allow it to marinate for at least 20 minutes.

Preheat your grill to medium-high heat, around 375°F (190°C). Place the marinated chicken thighs on the grill and cook for about 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C).

With the chicken grilled, grab a large serving bowl and begin layering. Start with a handful of fresh spinach at the bottom, followed by a scoop of cooked rice.

Slice the grilled jerk chicken into strips and place them over the rice. Add chopped mini cucumber, diced vine tomato, and finish with the mango salsa on top.

Optionally, sprinkle sliced green onions on top and drizzle more jerk sauce if desired. Serve immediately.