In a large bowl, whisk together vegetable oil, ground cumin, chili powder, dried oregano, salt, pepper, minced garlic, orange zest, and lime juice. Add the chicken, ensuring it's thoroughly coated in the marinade. Cover and refrigerate for at least 30 minutes.

Heat a skillet over medium-high heat and add a splash of oil. Once hot, remove the chicken from the marinade and sear each piece for about 6-7 minutes per side or until golden brown and cooked through. Let the chicken rest before slicing.

In a medium saucepan, bring chicken broth to a boil, then add jasmine rice. Reduce to a low simmer, cover, and cook for 15-20 minutes until the rice absorbs the liquid and is fluffy. Stir in fresh cilantro and lime juice.

In a separate skillet, sauté diced onions and minced garlic in oil until fragrant. Stir in the black beans and a pinch of salt, allowing them to warm through for about 5 minutes.

Combine diced mangoes, chopped red onion, cilantro, and lime juice in a mixing bowl. Toss gently to mix and let sit for 5-10 minutes.

Begin layering the bowls by placing a scoop of cilantro-lime rice, warm black beans, and slices of marinated chicken. Top each bowl with mango salsa.