In a bowl, combine jerk seasoning ingredients. Place chicken in a glass dish, and rub spice ingredients into chicken. Refrigerate for at least 1 hour and up to overnight to allow flavors to marinate into the chicken.

Prepare brown rice by bringing rice and water to a boil in a small pot. Reduce heat to a simmer, cover and cook for 30 minutes. Remove from heat, and let the rice steam in pot with the lid on for 10 minutes; then fluff with a fork, and toss with ¼ cup cilantro, 2 tablespoons lime juice, 1 tablespoon olive oil and ¼ teaspoon salt. Set aside and keep warm.

Meanwhile, prepare black beans. In a bowl, toss together black beans, mango, remaining 1 tablespoon cilantro, remaining 1 tablespoon lime juice, scallions, cumin, red pepper flakes and remaining ⅛ teaspoon salt.

In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook chicken 5–7 minutes on each side, until browned and cooked throughout (165° internal temperature). Let rest a few minutes; then slice.

Wipe out skillet, and return to medium-high heat. Add coconut oil; heat until melted. Fry bananas in oil, 1–2 minutes per side, until golden.

To assemble bowls, divide rice evenly among bowls and top with mango-bean mixture, sliced chicken and fried bananas.