In a bowl, whisk together lime juice, orange juice, olive oil, soy sauce, cumin, paprika, garlic powder, onion powder, chili powder, oregano, honey, salt, and pepper.

Add diced chicken to the marinade and let sit for at least 30 minutes (or up to 8 hours in the fridge).

Heat a skillet or grill pan over medium-high heat. Cook chicken until browned and cooked through. Set aside.

In another pan, sauté bell peppers, red onion, and minced garlic until soft and slightly caramelized.

To make the mango salsa, combine mango, red onion, cilantro, lime juice, jalapeño, honey, salt, and pepper in a bowl. Mix well and chill.

Assemble each bowl with a base of jasmine rice and black beans. Top with sautéed veggies, grilled chicken, and mango salsa.

Garnish with fresh cilantro and lime wedges. Serve warm or store for meal prep.