Prepare the Mango Salsa: Dice a ripe mango, red onion, and jalapeño. Combine with lime juice, chopped cilantro, and a pinch of salt. Refrigerate for at least 15 minutes.

Make the Lime-Chili Sauce: Whisk together Greek yogurt and mayonnaise. Add lime zest, lime juice, honey, chili powder, and a dash of salt and pepper. Set aside.

Cook the Shrimp: Pat shrimp dry and season with salt and pepper. Heat a grill pan over medium-high heat and cook shrimp for 2-3 minutes on each side until pink and opaque.

Assemble the Bowls: Start with a base of cooked rice or quinoa. Top with shrimp, avocado slices, and a generous portion of mango salsa.

Garnish and Serve: Drizzle with lime-chili sauce, sprinkle with chopped cilantro, and serve with lime wedges.