Begin by placing your shrimp in a bowl and drizzling them with olive oil, followed by a sprinkle of garlic powder, paprika, and salt. Toss everything well and marinate for about 15 minutes.

While the shrimp is marinating, finely dice the ripe mango, tomatoes, red onion, and cilantro. Combine them with fresh lime juice and let chill for at least 10 minutes.

Heat a grill pan or outdoor grill to medium-high heat (400°F). Grill shrimp for about 2-3 minutes on each side until pink.

In a small bowl, combine Greek yogurt (or mayo) with fresh lime juice and chili sauce. Mix until smooth and creamy.

To assemble, spoon cooked rice into bowls, arrange grilled shrimp, add sliced avocado, top with mango salsa, and drizzle the creamy lime-chili sauce.