Preheat your grill or stovetop grill pan to medium-high heat. In a small bowl, combine the jerk seasoning, ground allspice, ground thyme, cinnamon, nutmeg, cayenne pepper, salt, and black pepper. Rub the chicken breasts with olive oil before evenly coating them with this spice mixture. Allow the chicken to marinate at room temperature for about 15 minutes.

While the chicken marinates, rinse your rice under cold water until it runs clear. In a medium saucepan, combine rinsed rice and coconut milk; bring it to a boil over medium-high heat. Once boiling, reduce heat to low, cover it up tightly, and let it simmer for about 18 to 20 minutes until all liquid is absorbed. Fluff it afterward with a fork and stir in coconut oil.

For your refreshing mango salsa, peel and dice your mango into tiny cubes. Finely chop the red onion before adding it into a bowl along with chopped cilantro. Drizzle lime juice and honey over this mix; stir until well combined.

In a small skillet over medium-high heat, add olive oil before tossing in corn kernels. Sauté them for around three to four minutes until they start getting slightly charred. Once done cooking, add corn kernels into your mango salsa mixture.

Preheat your grill or skillet again over medium-high heat and add remaining olive oil. Place marinated chicken breasts on it; cook each side for about six to seven minutes until fully cooked through (165°F /74°C).

While waiting on chicken finish cooking, squeeze in fresh lime juice along with ground ginger into fluffy coconut rice and stir together until incorporated perfectly.

Once everything's ready, remove grilled chicken from heat letting rest five minutes before slicing into thin strips. To assemble your bowls, start off laying down some creamy coconut rice then top generously with sliced jerk chicken followed by spoonfuls of vibrant mango salsa over everything.