Season the shrimp with olive oil, chili powder, salt, and black pepper. Cook in a skillet over medium-high heat for 2–3 minutes on each side until pink and charred.

Combine diced mango, red onion, minced jalapeño, and chopped cilantro in a bowl. Squeeze the juice of one lime over the mixture and season. Toss and chill in the refrigerator.

Whisk together the juice of the remaining lime, olive oil, honey, chili powder, salt, and black pepper in a small bowl. Set aside.

Slice the avocados just before serving and squeeze lime juice over to prevent browning.

Assemble the bowls with a base of rice or greens, topped with shrimp, avocado, and mango salsa. Drizzle with the lime-chili sauce and garnish with cilantro.