Prepare the Mango Salsa by dicing mango, chopping red onion and jalapeño, then mixing them with lime juice and cilantro. Let chill for 15 minutes.

Make the Lime-Chili Sauce by whisking together Greek yogurt and mayonnaise, then adding chili powder, lime zest, lime juice, honey, salt, and pepper. Set aside.

Cook the Shrimp by patting them dry and coating with chili and garlic powders. Heat oil in a skillet and cook shrimp for 2-3 minutes on each side until pink.

Assemble the Bowls starting with a base of rice or quinoa, then adding shrimp, sliced avocado, and mango salsa.

Garnish and Serve with fresh cilantro and lime wedges for squeezing over the top.