In a mixing bowl, whisk together soy sauce, honey, sriracha, garlic powder, paprika, salt, and pepper until blended. Coat chicken with marinade and let it sit for 10 minutes.

Heat oil in a skillet over medium-high heat. Add marinated chicken and cook for 6-8 minutes on each side until golden brown and juices run clear. Use a meat thermometer to check for 165°F.

Chop fresh mango, red onion, and bell pepper into small pieces. Combine with cilantro and lime juice in a bowl. Toss until coated and set aside.

In a small bowl, mix mayo, sriracha, and honey until smooth. Adjust sriracha for spice level as desired.

Once chicken is cooked and rested, slice it. In bowls, layer rice, chicken, salsa, and optional avocado slices.

Drizzle spicy mayo over the bowl and serve warm, enjoying the flavorful combination.