In a medium bowl, combine wild-caught shrimp with olive oil, garlic powder, paprika, and a sprinkle of salt. Toss until fully coated and let marinate for at least 15 minutes.

While the shrimp marinates, dice the mango, tomatoes, red onion, and cilantro. Mix these ingredients with lime juice and a pinch of salt, then chill for 10-15 minutes.

Heat a grill pan or outdoor grill over medium-high heat. Grill marinated shrimp for 2-3 minutes on each side until pink and opaque.

In a separate bowl, mix Greek yogurt (or mayo) with remaining lime juice and chili sauce until smooth. Adjust spice level if needed.

Assemble bowls by layering cooked rice, grilled shrimp, avocado, mango salsa, and drizzle with creamy lime-chili sauce. Serve immediately.