Step 1

In a large bowl, combine the chicken, chili powder, cumin, salt, pepper, and garlic. Stir to evenly coat the chicken.

Step 2

In a large Dutch oven or sauté pan, heat the oil over medium-high heat. Add in the seasoned chicken and sauté until cooked through, 8-10 minutes. Cook chicken in batches if needed.

Step 3

In a large mixing bowl combine mangos, jalapeno, red onion, tomatoes, and cilantro. Stir to combine, season as desired with salt and pepper.

Step 4

To a serving bowl add steamed rice, top with the chili chicken, mango salsa, and sliced avocado. Garnish with green onions and extra chili powder if desired. Serve immediately or let cool and store in air tight containers in the fridge for up to 4 days.