Prepare Mango Salsa: In a medium bowl, combine diced mango, finely chopped red bell pepper, red onion, and minced habanero pepper (if using). Add freshly squeezed lime juice, chopped cilantro, and a pinch of salt and black pepper. Mix well and let sit for at least 10 minutes.

Cook the Shrimp: Heat a skillet over medium-high heat and add a drizzle of avocado oil. Season shrimp with chili powder and kosher salt, then add to the skillet. Cook for 2-3 minutes on each side until pink and opaque.

Make Cilantro Lime Rice: Rinse white rice under cold water. Melt butter in a saucepan over medium heat, add rice and onion, cooking until translucent. Stir in garlic, then add chicken stock and salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes.

Fluff the Rice: After cooking, let the rice sit covered for 5 minutes. Uncover, stir in lime juice and chopped cilantro, fluffing gently with a fork.

Assemble the Bowls: Layer cilantro lime rice at the bottom of each bowl, add sautéed shrimp, mango salsa, and sliced avocado. Optional: drizzle with lime-chili sauce before serving.