Mango Chicken Bowl

For the vinaigrette:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar (see note 1)
• 2-3 habanero chiles stemmed and seeds removed, minced
• 1 teaspoon dried Mexican oregano (see note 2)
• salt to taste

For the the chicken:

• 1/2 cup lemon juice
• 1/4 cup olive oil plus more for oiling the grill
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves
• 2 pounds boneless, skinless, chicken breasts

For the bowl:

• 1 head butter lettuce cut or torn into 1-inch pieces (see note 3)
• 2 cups cooked rice (see note 4)
• 1 cup diced mango (see note 5)
• 1 pound Persian cucumbers or other thin-skinned cucumber, cut in half and sliced into 1/4-inch slices, about 2 cups (see note 6)
• 1 large avocados peeled, pitted, and sliced
• 1/4 cup thinly sliced scallions