In a large bowl, combine chicken pieces with jerk seasoning, olive oil, soy sauce, brown sugar, lime juice, minced garlic, and minced pepper. Mix thoroughly and marinate for at least 30 minutes.

For the mango slaw, combine sliced purple cabbage, diced mango, julienned bell pepper, and chopped cilantro in a large bowl. Whisk lime juice, honey, and salt, then toss with slaw mixture.

To make honey lime cream, whisk together Greek yogurt, mayonnaise, honey, lime juice, lime zest, salt, and chopped cilantro until smooth and creamy.

Heat a large skillet over medium-high heat. Remove chicken from marinade and cook in batches for 4-5 minutes per side until deeply caramelized and cooked through.

Allow chicken to rest for 5 minutes, then slice or keep in chunks as desired.

To assemble bowls, divide mango slaw among serving bowls, top with warm jerk chicken, and finish with generous dollops of honey lime cream.

Garnish with additional fresh cilantro and lime wedges if desired.

Serve immediately while chicken is warm, or prepare components separately for meal prep and assemble when ready to eat.