1. For the Turmeric Rice:
– In a medium saucepan, combine the basmati rice, turmeric, coconut milk, water, and a pinch of salt.
– Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes until the rice is tender and the liquid is absorbed.
– Remove from heat and let sit, covered, for another 5 minutes. Fluff with a fork before serving.

2. For the Mango Salsa:
– In a mixing bowl, combine the diced mango, red bell pepper, red onion, and chopped mint.
– Add the lime juice and a pinch of salt. Mix gently and set aside to let the flavors meld.

3. For the Grilled Chicken:
– Rub the chicken tenderloin fillets with the cumin, paprika, and garlic powder mix, ensuring they are well coated.
– In a large skillet, heat the olive oil over medium-high heat. Add the chicken fillets to the skillet and cook for about 5-6 minutes on each side until grilled marks appear and the chicken is fully cooked.
– Remove from heat.

4. Assemble the Bowls:
– Divide the turmeric rice between bowls. Top each with a chicken tenderloin fillet, a generous scoop of mango salsa, and sliced avocado.
– Garnish with fresh mint or green onions and lime wedges.

5. Serve and Enjoy:
– Serve immediately, and enjoy the delightful medley of warm spices and fresh tropical flavors.