Rinse rice under cold water, combine with 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 15-20 minutes until tender.

Preheat oven to 425°F. Drain and rinse chickpeas, pat dry. Toss with olive oil, paprika, garlic powder, onion powder, and salt. Spread on a baking sheet and roast for 25-30 minutes until crispy.

Grate tofu into a bowl, sprinkle with cornstarch, soy sauce, and hoisin sauce. Heat oil in a skillet, sauté tofu for 12-17 minutes until golden and crispy.

In a mixing bowl, combine diced mango, sliced avocado, diced cucumber, diced red onion, and minced jalapeno. Add chopped cilantro and toss gently.

In a small bowl, whisk together lime juice, zest, sweet chili sauce, and maple syrup. Pour dressing over salad mixture and fold gently until coated.

Assemble salad by placing a portion of rice in each bowl, topping with mango salad mixture, and scattering crispy chickpeas on top. Garnish with cilantro or lime wedges if desired.