In a medium bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and juice from 1 lime. Add shrimp and toss to coat evenly. Let marinate for 15-20 minutes at room temperature.

Cook rice according to package directions. Fluff with a fork and keep warm.

Prepare mango salsa by combining diced mango, tomato, red onion, cilantro, jalapeño if using, juice from remaining lime, and salt to taste in a bowl. Toss gently and refrigerate for at least 10 minutes to allow flavors to meld.

Make lime-chili sauce by whisking together mayonnaise, 1 tablespoon lime juice, honey, chili garlic sauce, and a pinch of salt. Add water 1 teaspoon at a time only if sauce seems too thick. It should be pourable but not runny.

Heat grill pan or outdoor grill to medium-high heat. Make sure the surface is well preheated to prevent sticking.

Cook marinated shrimp for 2-3 minutes per side until opaque with slightly charred edges. Don't overcrowd the pan. Shrimp are done when they curl into a C-shape and turn pink throughout.

Assemble bowls by dividing rice among 4 serving bowls, using about 1/2 cup per bowl. Top each with 4-5 cooked shrimp and several slices of avocado.

Add a generous spoonful of mango salsa to each bowl. Drizzle lime-chili sauce over everything and garnish with extra lime wedges and fresh cilantro if desired. Serve immediately.