Rinse the white rice under cold water until clear. Bring to a boil in a saucepan with water and a pinch of salt. Reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed. Let steam for 5 minutes, then fluff with a fork.

In a mixing bowl, toss the diced bright yellow mango, minced purple onion, green jalapeno bits, and chopped fresh cilantro leaves. Squeeze the fresh lime juice over the top, toss gently, and set aside.

Whisk together the mayonnaise, sriracha, and lime juice until completely smooth and a light orange color forms. Transfer to a squeeze bottle for precise drizzling.

Pat the shrimp completely dry. Toss in olive oil and evenly coat with chili powder, smoked paprika, cumin, and salt. Heat a cast-iron skillet over medium-high heat and sear the shrimp for 2-3 minutes per side until deeply charred edges form.

Spread a layer of fluffy white rice in a wide shallow bowl. Arrange the charred shrimp, a fan of freshly sliced creamy green avocado, and a scoop of chunky mango salsa in sections. Drizzle the lime-chili sauce in a zigzag pattern and garnish with black sesame seeds and tiny fresh cilantro leaves.