In a mixing bowl, combine shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss to coat and marinate for 15 minutes.

Heat a skillet over medium-high heat and cook the marinated shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside.

In another bowl, combine diced mango, chopped red bell pepper, red onion, and cilantro. Squeeze in lime juice and mix gently. Let sit to meld flavors.

In a small bowl, whisk together Greek yogurt, lime juice, honey, and chili sauce until smooth. Adjust spiciness if needed.

Divide rice or quinoa into serving bowls. Layer avocado slices, red cabbage, and cooked shrimp. Top with mango salsa.

Drizzle lime chili sauce on top and garnish with lime wedges and cilantro before serving.