Preheat the grill to medium-high heat.

Rub the chicken thighs with jerk seasoning and olive oil.

Grill the chicken for about 6-7 minutes per side, or until cooked through and internal temperature reaches 165°F (75°C).

In a medium saucepan, combine jasmine rice, coconut milk, water, and salt.

Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.

Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

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

Mix well and let it sit for 10 minutes to allow flavors to meld.

Divide the coconut rice among four bowls.

Slice the grilled jerk chicken and place it on top of the rice.

Spoon the mango salsa over the chicken and serve immediately.