In a bowl, toss the chicken thighs with jerk seasoning until well coated. Heat olive oil in a skillet over medium heat. Add the chicken and cook for about 6-7 minutes on each side, or until cooked through. Remove from heat and let it rest for a few minutes before slicing into strips.

In a separate bowl, combine the diced mango, red onion, cilantro, lime juice, and a pinch of salt and pepper to make the mango salsa. Mix well and set aside.

To assemble the burritos, lay a tortilla flat on a clean surface. In the center of the tortilla, layer 1/2 cup of cooked rice, 1/4 cup of black beans, 1/4 cup of corn, and a portion of the sliced jerk chicken. Top with a sprinkle of cheddar cheese and a spoonful of mango salsa.

Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top. Repeat with the remaining tortillas and filling.

If desired, heat a skillet over medium heat and place the burritos seam-side down. Cook for 2-3 minutes on each side until golden brown and the cheese is melted.