Whisk together honey, lime juice, lime zest, olive oil, and kosher salt in a bowl. Add chicken to the marinade, cover, and refrigerate for 30 to 60 minutes.

Rinse jasmine rice under cold water. In a saucepan, combine rinsed rice and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let sit covered for 5 minutes.

Preheat grill pan over medium-high heat. Brush with olive oil. Grill marinated chicken for 6 minutes on one side, flip and grill for another 6 minutes until internal temperature reaches 160°F.

Pour reserved marinade into a saucepan. Simmer over low heat for 5 minutes until syrupy. Brush the glaze over the chicken.

Combine diced mango, red bell pepper, red onion, and fresh cilantro in a bowl. Squeeze lime juice over the mixture, season with salt, and stir gently.

Fluff the jasmine rice and plate it. Slice grilled chicken on top, spoon mango salsa over, and garnish with fresh parsley before serving.