Preparation

• Make the chicken marinade. Mix together the marinade ingredients in a jar.
• Marinate the chicken. Add chicken thighs to a baking dish or plastic bag and pour over the marinade, making sure to coat all sides evenly. Marinate for at least 30 minutes, up to 24 hours (the longer the better).
• While the chicken marinates, make the salsa. Let chill in the fridge until ready to assemble.
• When your chicken is almost done marinating, make your rice. Place rice in a fine mesh strainer and rinse for 1-2 minutes until the water runs clear. Instant Pot - add your white rice, coconut milk, and salt to your instant pot. Stir well to combine. Close the instant pot lid and set the valve to seal. Place it on the manual setting on high pressure and set it to 3 minutes. Once done, let the pressure naturally release for 10-15 minutes. Manually release the remaining pressure (if needed). Stovetop - combine rice, coconut milk, and salt in a saucepan. Cover with a lid and bring to a boil. Remove the lid, reduce heat to medium-low, and let simmer for 15-20 minutes or until desired doneness (15 minutes will be more al dente and creamier, 20 minutes will be softer and the liquid fully absorbed).
• Grill your chicken. Heat the grill to medium-high heat (around 400-450 degrees). Once hot, place chicken close to direct heat and grill for 6-8 minutes. Flip and move to indirect heat (not directly over fire/coals) and cook for another 5-10 minutes depending on how thick your thighs are, or until internal temperature reaches 165 degrees.
• Assemble the bowls. Evenly divide the rice, romaine, grilled chicken, mango salsa, and avocado. I like to top them with fresh lime juice and fresh cilantro.
• Enjoy!