In a mixing bowl, toss the thawed shrimp with olive oil, garlic powder, paprika, and salt. Let marinate for at least 15 minutes.

Chop the ripe mango, cherry tomatoes, and red onion. Combine with cilantro and lime juice in a separate bowl. Let the salsa chill in the refrigerator.

Preheat a grill pan over medium-high heat. Grill the marinated shrimp for 2-3 minutes on each side, until pink.

In a small bowl, mix Greek yogurt or mayo with lime juice and chili sauce. Adjust seasoning to taste.

In serving bowls, place cooked rice first, layer with grilled shrimp, avocado, and then the mango salsa on top.

Drizzle lime-chili sauce over the bowls and add lime wedges for a zesty kick.