1. In a Ziploc bag, combine olive oil, vinegar, garlic, paprika, salt, and pepper; seal and shake to combine.
2. On a cutting board, pound the chicken between two pieces of parchment paper until the breast is level, and then add it to the marinade-filled bag, letting it marinate either on the counter for 30 minutes or up to 24 hours in the fridge.
3. When ready to enjoy, preheat the grill to medium-high heat and make the rice according to package instructions.
4. Once the grill is hot and the chicken is at room temperature, grease the grates, and place the chicken round side down on the grill to cook for 6 to 9 minutes per side.
5. Once cooked, remove the chicken from the grill and let it rest for 5 to 10 minutes.
6. While the chicken rests, slice the mango.
7. Once everything is ready, divide 1 chicken breast, ½ a cup of rice, and ½ a cup of mango onto each plate, then serve, dig in, and enjoy!
8. You can also divide each serving into 5 different air-tight containers, which you can store in the fridge until you're ready to enjoy.
