To make the cilantro lime rice, in a medium saucepan bring 2 cups of water to a boil. Add rice and a dash of salt. Reduce heat to low, cover and cook for 15 minutes. Remove from heat and stir in cilantro and lime juice.

While the rice is cooking, add all of the ingredients for the mango chipotle sauce to a food processor. Puree until well blended and smooth; set aside.

In a small bowl, combine the mango, red pepper, onion and lime juice. Stir until well blended; set aside.

After marinating chicken, prepare grill for direct grilling over medium-high heat. Place the chicken on the grill directly over the fire and cook until the juices run clear and the chicken is cooked through, about 5 to 8 minutes on each side.

To assemble the taco bowls, divide the cilantro rice between two bowls. Top with grilled chicken, mango-pepper salsa, black beans, cheese and fresh guacamole. Drizzle with mango chipotle sauce and serve.