In a medium bowl, combine the low-sodium soy sauce, honey (or maple syrup), sriracha, garlic powder, paprika, salt, and pepper. Whisk until well blended. Add the chicken breasts, ensuring they're fully coated, and let them marinate for about 10 minutes.

Heat two tablespoons of oil in a large skillet over medium-high heat. Once the oil is shimmering, gently place the marinated chicken breasts into the skillet. Cook them for 6-8 minutes on one side until they turn golden brown, then flip and cook for an additional 6-8 minutes until fully cooked through.

While the chicken is cooking, dice the mango, red onion, and bell pepper. In a separate bowl, combine these fresh ingredients with chopped cilantro and the freshly squeezed lime juice. Toss until everything is well mixed.

In a small bowl, whisk together the mayonnaise, remaining sriracha, and honey until smooth. Adjust the amount of sriracha as desired and set aside.

Once the chicken is cooked, remove it from the skillet and slice it into bite-sized pieces. Layer warm rice as the base in serving bowls, add the chicken pieces, top with the mango salsa, then sliced avocado. Drizzle the spicy mayo over the top.

Serve the assembled bowls while still warm and enjoy the colorful dish.