Combine the diced mango, red onion, jalapeno (if using), lime juice, cilantro, and a pinch of salt in a bowl to make the mango salsa. Mix thoroughly and refrigerate until ready to use.
In a separate bowl, whisk together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper to create the lime-chili sauce. Adjust seasonings to preference and set aside.
Pat the shrimp dry and season with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook the shrimp for 2-3 minutes on each side until they turn pink and develop a slight char.
To assemble the bowls, start with a base of cooked rice or quinoa in each serving bowl. Arrange the grilled shrimp, sliced avocado, and mango salsa on top.
Drizzle the lime-chili sauce generously over the assembled bowls. Garnish with chopped cilantro and serve with lime wedges on the side. Serve immediately and enjoy!